Pineapple Poke Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees and grease 9x13 baking pan.
In a large mixing bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes.
Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
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.
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.