1 pkg (19-1/4 oz) yellow cake mix
1-1/4 cups 1% buttermilk
4 egg whites
1 egg
1 pkg (8oz) reduced fat cream cheese-cubed
1 cup cold 2% milk
1 pkg (1 oz) sugar freee instant vanilla pudding mix
2 cans (one 20 oz, one 8 oz) unsweetened crushed pineapple-drained
1 carton (8oz) frozen fat free Cool Whip-thawed
1/2 cup flake coconut-toasted
In a mixing bowl, beat the dry cake mix, buttermilk, egg whites and egg on low speed until moistened. Beat on high for 2 minutes. Pour into 13x9 inch baking pan that has been sprayed with nonstick spray. Bake at 350 degrees for 25-30 minutes or till toothpick comes out clean. Cool on wire rack. In another mixing bowl, beat cream cheese until fluffy, gradually beat in milk. Gradually add pudding mix, spread over cake . Spoon pineapple over pudding mixture, top with Cool Whip and sprinkle with coconut. Store in refridgerator.
One piece~
Calories 221
Fat 5 grms
Carbs 38 grms
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