Pineapple Lush Cake
Yummy dessert!
50 Minutes to Prepare and Cook
Number of Servings: 16
Weight Watcher points: 3.5
Cake:
1 Cake mix - white or yellow
1 can Diet Sprite (12 oz)
1 Egg white, 1 serving (optional)
Filling:
1 cup crushed Pineapple
1 box Fat Free Sugar Free Pudding, Vanilla (4 Servings)
2 cups Cool Whip Free
Directions
1. Combine dry cake mix and Diet Sprite (or other similar diet soft
drink) mix well. Add egg white if using (the recipe works fine without
it but the cake will be slightly denser and won't rise as much.) Do NOT
add the other ingredients called for on the back of the cake mix box.
2. Bake in prepared bundt pan at 375°
for 35-40 minutes or according to package directions. (Different brands
vary slightly.) You can also make this as a layer cake or sheet cake, but
a bundt or tube pan makes for a beautiful final presentation.
3. While cake bakes ... mix all filling ingredients and refrigerate.
Refrigerating several hours or overnight gives the filling a thicker consistency.
4. Allow cake to cool completely (cool overnight if making ahead of
time). Then slice horizontally into 3 layers.
5. Place 1/2 of filling between each of the layers. Assembling the
cake in the bundt pan helps it hold it's shape and makes it easy to store
in the refrigerator till ready to serve.
6. Refrigerate to allow the filling/cake to 'set' and become more stable.
7. If desired, garnish with additional Cool Whip Free and/or fresh
berries. Cut into 16 slices and serve. (I cut into 24 smaller slices and
it's still a decent size serving.)
*** You can substitute a ready-to-serve store bought Angle Food cake
for super quick prep or use an angle food cake mix if desired.
Number of Servings: 16
Nutritional Info
Calories: 174.6
Total Fat: 3.1 g
Cholesterol: 0.0 mg
Sodium: 301.6 mg
Total Carbs: 29.1 g
Dietary Fiber: 0.4 g
Protein: 1.5 g
Weight Watcher points: 3.5
