Yummy Pineapple Cake

• 1 (18 ounce) package yellow cake mix
• 34 cup liquid egg substitute or 3 eggs
• 1 cup water
• 1 (20 ounce) can unsweetened crushed canned pineapple
• 1 (8 ounce) package fat free cream cheese
• 2 cups nonfat milk
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 18 teaspoon ground cinnamon
• 18 teaspoon ground nutmeg
• 1 cup reduced-fat whipped topping
• 1 (15 1/2 ounce) can mandarin oranges, drained (optional)

1. Preheat oven to 325 degrees or according to cake mix directions.
2. Coat a 13"x9" baking dish with nonstick spray.
3. Prepare cake mix according to package directions using egg substitute or eggs and water.
4. Pour into the prepared baking dish.
5. Bake according to package directions.
6. Remove from the oven and cool in the pan on a rack.
7. Poke holes all over cake with the handle of a small wooden spoon.
8. Pour pineapple (with juice) over cake.
9. In a large bowl, with an electric mixer, beat cream cheese until smooth.
10. Add milk, pudding mix, cinnamon, and nutmeg.
11. Beat 3 minutes.
12. Pour over pineapple.
13. Top with whipped topping.
14. Decorate with oranges if using.
15. Cover and refrigerate at least 4 hours.

yellow cake, liquid egg substitute, water, pineapple, cream cheese, nonfat milk, vanilla pudding, ground cinnamon, ground nutmeg, topping, mandarin oranges

Taken from www.food.com/recipe/yummy-pineapple-cake-331276 (may not work)