- 1 (18 ounce) package yellow cake mix
- 3/4 cup liquid egg substitute
- 1 (20 ounce) can unsweetened crushed pineapple
- 1 (8 ounce) package fat-free cream cheese
- 2 cups fat-free milk
- 1 (1 ounce) package sugar-free vanilla flavored pudding and pie filling mix
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup reduced-fat whipped topping
- 1 (15.5 ounce) can mandarin oranges, drained (optional)
- Preheat the oven to 325 degrees F (160 degrees C) or according to cake mix package directions. Coat a 13 inch x 9 inch (32.5 x 23-cm) baking dish with cooking spray.
- Prepare the cake mix according to package directions using egg substitute or eggs and water. Pour into the prepared baking dish. Bake according to package directions.
- Remove from the oven and cool in the pan on a rack. Poke holes all over cake with the handle of a small wooden spoon. Pour pineapple (with juice) over cake.
- In a large bowl, with an electric mixer, beat the cream cheese until smooth. Add the milk, pudding mix, cinnamon, and nutmeg. Beat for 3 minutes. Pour over the pineapple. Top with the whipped topping. Decorate with the oranges, if using. Cover and refrigerate for at least 4 hours.