Ingredients
1 package yellow cake mix (regular size)1-1/4 cups buttermilk4 large egg whites1 large egg1 package (8 ounces) reduced-fat cream cheese, cubed1 cup cold 2% milk1 package (1 ounce) sugar-free instant vanilla pudding mix2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained1 carton (8 ounces) frozen fat-free whipped topping, thawed1/2 cup sweetened shredded coconut, toasted
Preparation
In a large 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 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a small bowl, beat cream cheese until fluffy. Gradually beat in milk add pudding mix until well blended. Spread over the cake. Top with pineapple and whipped topping. Sprinkle with coconut. Store in the refrigerator.
