Pineapple Poke Cake

• 1 package yellow cake mix (regular size)
• 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

1. In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a
2. coated with cooking spray.
3. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean.
4. 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.
5. 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.

yellow cake, sugar, water, eggs, egg substitute, milk, unsweetened applesauce, pineapple, brown sugar, cold fat, sugar, frozen reducedfat whipped topping

Taken from www.tasteofhome.com/recipes/pineapple-poke-cake/ (may not work)