A refreshing and scrumptious dessert!

Pineapple Poke Cake

Ingredients

1 regular size package yellow cake mix
1 — 1 oz. package sugar-free instant vanilla pudding mix
1/2 cup water
2 eggs, lightly beaten
1/2 cup egg substitute
1/2 cup fat-free milk
1/4 cup unsweetened applesauce
1 — 8 oz. can unsweetened crushed pineapple, undrained
1/4 cup packed brown sugar

Frosting:
1-1/2 cups cold fat-free milk
1 — 1 oz. package sugar-free instant vanilla pudding mix
1 — 8 oz. carton frozen reduced-fat whipped topping, thawed

Directions

~Preheat oven at 350°.

~In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13×9″ baking pan coated with cooking spray. Bake for 25-30 minutes.

~Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil until most of the liquid is evaporated (4-5 minutes); cool slightly. Remove cake from the oven and place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely.

For frosting:

~In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator.