Wednesday, January 16, 2013

Hawaiian Wedding Cake

Ever since we returned home from Hawaii, I've been craving pineapple!  Today, I'm sharing a wonderful recipe with you that has helped satisfy my passion for pineapple:



  • 1 box yellow cake mix
  • 2-1/4 cups skim milk
  • 4 egg whites
  • 1 whole egg
  • 8 oz Fat Free cream cheese, softened
  • 1 box (4 serving size) Fat Free, Sugar Free Vanilla Pudding Mix
  • 1 can (20 oz) crushed pineapple in pineapple juice, drained
  • 8 oz Cool Whip Free


Heat oven to 350° F. Spray a 13 X 9-inch pan with non-stick cooking spray.

In a mixing bowl, combine dry cake mix, 1-1/4 cups skim milk, egg whites and whole egg on low speed until moistened. Beat on high for 2 minutes.

Pour batter into prepared pan. Bake at 350° for 25-30 minutes, or until cake tester or toothpick inserted near the center of the cake comes out clean.
Cool cake, in pan, on wire rack.

In another mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup skim milk. Gradually add in pudding mix; beat well.
Spread over cooled cake.  Spoon drained pineapple over the pudding mixture.


Cut into 12 pieces. Top each piece with a dollop of Cool Whip.  Store in refrigerator.

When I was first given the higher calorie version of this cake, it was called "Better Than Sex Cake".  I lowered the fat and calories, and named it after my favorite place, Hawaii.




1 comment: