I
have a cake recipe that is a hit, especially during the summer months.
It is a hit anytime and anywhere.
I have to make this cake for every family gathering.
My husband is a member of the Mason Lodge and they request this cake
for all their functions. The
special thing about this cake is that it is low in sugar.
You will like this cake.
Ingredients:
1
lemon cake mix
1
can crushed pineapple with juice
3/4
c. Splenda® or
Equal®
Large
box sugar-free instant vanilla pudding mix
2
c. Fresca® (a Coke®
product)
2/3
c. powdered milk
Large
container Sugar-Free Cool Whip®
1
package frozen coconut
Directions:
Prepare
the cake according to the package directions, baking it in a 9x13-inch pan.
Once out of the oven, I take a wooden spoon handle and poke holes in
the cake.
In
a saucepan, mix the pineapple and Splenda®.
Heat until boiling, stirring frequently.
Boil for 4 minutes. Immediately
pour over the cake so the hot juice will go down into the spoon holes.
Once the pineapple mixture has cooled, mix the vanilla pudding mix,
Fresca® and
powdered milk with a mixer. Pour
this mixture over the top of the cake (be sure the cake is cooled).
Top the pudding mixture with the Cool Whip®.
Sprinkle the coconut on top of the Cool Whip®.
You can use food coloring to color the coconut or sprinkle colored
sugar on top of the coconut or use your own special decoration specialty.
* * *
Please note: This is not a sugar-free recipe,
please read food labels for nutritional information if needed.
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