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Yummy
Pineapple Cake
From the kitchen
of Marge Raudstein
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 milk
1 package (1 ounce) instant sugar-free vanilla-flavored pudding
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup reduced-fat whipped topping
1 can (15 1/2 ounces) mandarin oranges, drained (optional)
PreHeat the oven to 325F or according to cake mix package directions.
Coat a 13" X 9" baking dish with nonstick spray.
Prepare cake mix according to the package directions using egg substitute
(or eggs) and water. Pour into the prepared backing 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 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 oranges, if desired. Cover and
refrigerate at least 4 hours.
Makes 12 servings.
Per serving Weight Watcher points 6
277 calories, 8 g protein, 46 g carbohydrates, 6 g fat, 3 mg cholesterol,
543 mg sodium, 0 fiber.
Barb's note: Marge served this to us and it
was heavenly. It tasted like it should have been ten times as many calories
as it really was. This would be a big hit at a pot luck. |
