Ingredients
1 package yellow cake mix (regular size)1 package (1 ounce) sugar-free instant vanilla pudding mix1/2 cup water2 eggs, lightly beaten, room temperature1/2 cup egg substitute1/2 cup fat-free milk1/4 cup unsweetened applesauce1 can (8 ounces) unsweetened crushed pineapple, undrained1/4 cup packed brown sugarFROSTING:1-1/2 cups cold fat-free milk1 package (1 ounce) sugar-free instant vanilla pudding mix1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Preparation
In a large bowl, combine the first 7 ingredients. Beat on medium speed for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray.
Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil until most of the liquid is evaporated, 4-5 minutes; 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 until soft-set, about 2 minutes. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator.
