Sharon Maxwell, Columbus, OH sent in a cake recipe to "lighten up". I fell for this luscious dessert with my very first bite!
1 (4 serving) pkg Jello sugar free vanilla cook and serve pudding mix 1 (4 serving) pkg Jello sugar free orange gelatin 1 cup Diet Mountain Dew 2 (8 oz) cans crushed pineapple, packed in fruit juice, undrained 1 (11 oz) can mandarin oranges, rinsed and drained 2 1/4 cups Bisquick Reduced Fat Baking Mix 1 1/2 cups Splenda Granular 1/2 cup flaked coconut* 1 teaspoon baking powder 1/2 cup I Can't Believe It's Not Butter Light Margarine, melted 1 (12 fluid oz) can Carnation Fat Free Evaporated Milk 4 egg whites, slightly beaten 1 teaspoon coconut extract 2 cups Cool Whip Lite
In a medium saucepan, combine dry pudding mix, dry gelatin, Diet Mountain Dew and undrained pineapple. Cook over medium heat until mixture thickens and starts to boil, stiffing constantly. Remove from heat. Stir in mandarin oranges. Place saucepan on a wire rack and allow to cool for 30 minutes. Meanwhile, preheat over to 350 degrees. Spray a 9 by 13 inch cake pan with butter flavored cooking spray. In a large bowl, combine baking mix. Splenda, 1/4 cup coconut and baking powder. Add margarine and milk. Mix well, using a sturdy spoon. Stir in egg whites and coconut extract. Evenly spread batter in prepared cake pan. Bake for 20 to 25 minutes or until top of cake springs back when lightly touched. Place cake pan on a wire rack and let set for 15 minutes. Evenly spread cooled fruit mixture over cake. Refrigerate for at least 30 minutes. Just before serving, spread Cool whip Light over fruit mixture, and garnish with remaining 1/4 cup coconut. Cut into 12 servings.
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