Make and share this luscious cake with someone that you love.
1 pkg Duncan Hines Yellow Cake Mix
3 eggs (or 3/4 C egg substitute)
1 C water
1/3 C applesauce*
1 20-oz can pineapple, undrained
3/4 C granulated sugar
1 5.1-oz pkg instant vanilla pudding mix
3 C 1% low-fat milk
1 8-oz container Cool Whip, thawed
With electric mixer mix cake mix, eggs, water, and applesauce according to package. Bake in a 9″ x 13″ baking dish according to package. Remove from oven and poke holes in cake with the handle of a wooden spoon.
While cake is baking, in medium saucepan over medium-high heat, cook crushed pineapple, undrained and sugar for 20 minutes. Pour pineapple mixture over warm cake. Let cool.
Whip vanilla instant pudding and milk together until thickened. Spread over cake and pineapple topping. Refrigerate until set. Spread Cool Whip over pudding. Sprinkle toasted coconut on cake if desired. Refrigerate. Let sit over night.
*replacement for oil
Submitted by Debby Shabo Wade
Recipe by Connie Hathaway
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Read more at the source: Sweethearts Dream Cake
Article excerpt posted on en.intercer.net from Vegetarian recipes.