PINEAPPLE SUNSHINE CAKE

This is my diabetic version of a cake recipe I had for years.

1 box (2 layer size) yellow sugar-free cake mix
4 eggs
1/2 cup canola or coconut oil
1 can (8-oz) crushed pineapple in its own juice

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

In large bowl, combine all cake ingredients, including the pineapple juice, and mix together well.

Pour batter into prepared pan and bake at 350 degrees for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.

Allow to cool completely on a wire rack before icing with the following icing.

Icing:
1 carton (8-oz) sugar-free frozen whipped topping, thawed
1 box (4-serving size) sugar-free vanilla pudding mix
1 can (8-oz) crushed pineapple in its own juice

Combine all icing ingredients and spread over the top of the cake.

Yield: 12-15 servings

Because of the whipped topping icing, leftovers should be refrigerated.

Reminder: This is a dessert. One square a day! This cake is so tasty you can serve it to anyone and they won't even know it is sugar-free unless you tell them. Perfect for large family meals and pitch-in meals at work, church, etc.

Note: File Photo