1 box Pillsbury Moist Supreme Reduced SugarYello Cake Mix
1/3 cup vegetable oil
2 large cans crushed pineapple
3 eggs
4 oz. package sugar free vanilla pudding mix
2 cups low fat milk (1%) for the pudding
4 oz. package sugar free lemon Jello
1 small container Cool Whip Fat Free
Make and bake cake according to package instructions, eliminating the water and adding a whole can of crushed pineapple. Use a large rectangular baking pan. I used one that was 15×12 inches for 20 good sized servings. I baked the cake for about 30 minutes.
Cool the cake for a few minutes while you prepare the Jello according to the package directions and the pudding according to the package directions, using the 2 cups of milk. Mix the Cool Whip into the pudding.
Poke holes in the sheet cake using the end of a wooden spoon. Pour the liquid Jello evenly over the cake. Spread the second can of crushed pineapple, juice and all, evenly over the top of the cake.
Then spread the pudding Cool Whip mixture over the pineapple to “ice” the cake.
Store in the refrigerator for at least four hours or overnight before serving.
It’s moist and delicious. And if you’re counting WW points, it’s 4 points per generous serving.
