Butter-flavored cooking spray 18 oz box reduced-fat cake mix 1-1/2 cups water 3 whites 2 tbsp. butter replacement or 2 tbsp. drained applesauce or pureed dried fruit 20 oz can crushed pineapple 1 small box instant banana cream pudding mix 2 cups skim milk fat-free whipped topping toasted coconut
1. Preheat oven to 350 degrees. 2. Spray 9x12 baking pan with butter-flavored cooking spray. Set aside. 3. In a large mixing bowl, combine box of reduced-fat cake mix with 1 1/2 cups water, 3 egg whites and 2 tablespoons of a butter replacement. Mix ingredients on medium speed of an electric mixer and pour into the prepared baking pan. Bake for 20-25 minutes or until cake tests done, making sure not to overcook the cake. 4. Remove from oven and pierce the top of the cake with a fork. While the cake is hot, pour a small can of sweetened condensed milk over the top and allow the milk to drizzle into the holes on top of the cake. 5. Drain a 20 ounce can of crushed pineapple and slowly pour the pineapple juice over the sweetened condensed milk, allowing the juice to drizzle into the cake. 6. In a small mixing bowl, combine one small box of instant banana pudding mix with 2 cups skim milk. Beat on medium speed of an electric mixer, until the pudding begins to thicken. Allow the mixture to sit for about 5 minutes. gently fold in the drained pineapple. Spread evenly over cake. 7. Cover the pineapple with a thin layer of fat-free whipped topping and garnish with 2 tablespoons of toasted coconut. Refrigerate overnight b
