Pineapple Poke Cake

• 1 (18 1/4 ounce) package yellow cake mix
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 1/2 cup water
• 2 eggs, lightly beaten
• 1/2 cup egg substitute
• 1/2 cup nonfat milk
• 1/4 cup unsweetened applesauce
• 1 (8 ounce) can unsweetened crushed canned pineapple, undrained
• 1/4 cup brown sugar, packed
• FROSTING
• 1 1/2 cups nonfat milk, cold
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 1 (8 ounce) carton frozen reduced-fat whipped topping, thawed

1. Preheat oven to 350 degrees and grease 9x13 baking pan.
2. In a large mixing bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes.
3. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. Meanwhile, in a small saucepan, combine pineapple and brown sugar.
5. Cook and stir until mixture comes to a boil.
6. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly.
7. Remove cake from the oven; place on a wire rack.
8. Poke holes in warm cake with a fork.
9. Spoon pineapple mixture evenly over cake; cool completely.
10. 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.
11. Spread whipped topping over pudding.
12. Store in the refrigerator.

yellow cake, vanilla pudding, water, eggs, egg substitute, nonfat milk, unsweetened applesauce, pineapple, brown sugar, frosting, nonfat milk, vanilla pudding

Taken from www.food.com/recipe/pineapple-poke-cake-449123 (may not work)