June bride? Or just a wonderful cake for you.
- 1 package yellow cake mix
- 1 ¼ cups buttermilk
- 4 egg whites
- 1 egg
- 1 package reduced fat cream cheese, cubed
- 1 cup cold 2% milk
- 1 package sugar free instant vanilla pudding mix
- 2 cans unsweetened crushed pineapple, drained
- 1 carton frozen fat free whipped topping, thawed
- ½ cup flaked coconut, toasted
In a 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 inch x 9 inch x 2 inch baking pan coated with cooking spray or for a two layer cake, use two 9 inch round baking pans. Bake at 350 degrees F 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 and pudding mix until well blended.
For rectangular cake, spread cream cheese mixture over the cake. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator.
For two 9 inch round cakes, spread half cream cheese mixture over one cake layer. Top with other cake layer and spread remaining cream cheese mixture. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator.
*Use three 8″ round baking pans for a 3 layer cake*
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