PINEAPPLE CAKE

PINEAPPLE CAKE


Recipe from Prevention® All Time Best Weight Loss Recipes, by Jane Kirby, RD and David Joachim, ©2002 by Rodale Inc.


1 package (18-ounces) yellow cake mix
3/4 cup liquid egg substitute or 3 eggs
1 cup water
1 can (20-ounces) unsweetened crushed pineapple
1 package (8-ounces) fat-free cream cheese
2 cups fat-free (skim) milk
1 package (1-ounce) instant sugar-free vanilla-flavored
pudding and pie filling
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 cup reduced-fat whipped topping (i.e., Cool Whip®)
1 can (15.5-ounces) mandarin oranges, drained (optional)

Preheat oven to 325°F or according to cake mix package directions. Coat a 13- x 9-inch baking dish with cooking spray.

Prepare cake mix according to package directions using egg substitute or eggs and water. Pour into the prepared baking dish. Bake according to package directions.

Remove from the oven, and cool in the pan on a rack. Poke holes all over cake with the handle of a small wooden spoon. Pour pineapple (with juice) over the cake.

In a large bowl, with an electric mixer, beat cream cheese until smooth. Add milk, pudding mix, cinnamon, and nutmeg. Beat 3 minutes. Pour over pineapple. Top with whipped topping. Decorate with orange segments, if desired.

Cover and refrigerate at least 4 hours.

Makes 12 generous Servings.