Pineapple Poke Cake

Pineapple Poke Cake

1 yellow cake mix
1 16 oz. can crushed pineapple

1 large vanilla instant pudding
1 cup milk
8 to 12 oz. Cool Whip

Bake cake mix according to directions. Poke holes in cake with toothpicks. Spread pineapple and juice over cake and let sit overnight.

Frosting: Mix 1 large vanilla instant pudding with milk. Fold in Cool Whip. Frost cake and refrigerate

1 package (18-1/4 ounces) yellow cake mix
1 package (1 ounce) 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 can (8 ounces) unsweetened crushed pineapple, undrained
1/4 cup packed brown sugar

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly. Remove cake from the oven; 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 for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator. Yield: 20 servings.