THEME: Hawaiian Wedding Cake
Jamie R
Source: Taste of Home
1 package (18-1/4 ounces) yellow cake mix
1-1/4 cups 1% buttermilk
4 egg whites
1 egg
1 package (8 ounces) reduced-fat cream cheese, cubed
1 cup cold 2% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/2 cup flaked coconut, toasted
In a large bowl, combine the cake mix, buttermilk, egg whites and egg
beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking
spray. Bake at 350� for 25-30 minutes or until a toothpick inserted
near the center comes out clean. Cool on a wire rack.
In a small bowl, beat cream cheese until fluffy. Gradually beat in
milk add pudding mix until well blended. Spread over the cake. Top
with pineapple and whipped topping. Sprinkle with coconut. Store in
the refrigerator. Yield: 18 servings.
One serving: 1 piece
221 Calories
5 g Fat
2 g Saturated Fat
17 mg Cholesterol
378 mg Sodium
38 g Carbohydrate
1 g Fiber
6 g Protein
Diabetic Exchange: 2 starch, 1 fat, 1/2 fruit.