Pineapple Coconut Inside-Out Cake(Lo-Cal)
A delightful pineapple coconut inside-out cake with light, tropical flavors, perfect for gatherings or a special treat that combines moist cake and fresh fruit.
Ingredients
- 1 (2 layer size) pkg. yellow cake mix ⓘ
- 2 (4 serving size) pkg. vanilla sugar free pudding and pie filling (instant) ⓘ
- Egg Beaters (to equal 4 eggs) ⓘ
- 1 cup water
- 1/4 cup safflower oil ⓘ
- 1 (7 oz.) pkg. coconut, unsweetened and divided ⓘ
- 1 cup skim milk ⓘ
- 1 (8 oz.) tub Cool Whip lite whipped topping ⓘ
- 1 (20 oz.) can juice packed unsweetened pineapple, drained ⓘ
Instructions
- Preheat oven to 350°F.
- Beat the cake mix, one package of pudding mix, Egg Beaters, water, and oil in a large bowl with an electric mixer on low speed for 1 minute or until blended.
- Increase mixer speed to medium and beat for 4 minutes.
- Stir in 1 1/3 cups of the coconut.
- Pour the batter into two greased and floured 9-inch round cake pans.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes for 15 minutes and then remove from pans.
- Cool completely on wire racks.
Tips & Substitutions
For a lighter version, you can substitute the safflower oil with unsweetened applesauce, which will reduce calories and add moisture. If you don't have Egg Beaters, use 4 egg whites instead. Ensure your cake pans are well-greased to prevent sticking, and consider adding a pinch of salt to enhance the flavors. To add a tropical twist, mix in a teaspoon of coconut extract.
Serving Suggestions
This cake is delightful served chilled, especially in warm weather. Pair it with fresh fruit like strawberries or raspberries for a refreshing contrast. A scoop of light vanilla ice cream on the side complements the cake's flavors beautifully. For an even more tropical touch, consider serving it with a drizzle of coconut cream. It pairs beautifully with Chocolate Cream Cheese Pound Cake for dessert enthusiasts.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag; they can last up to 3 months in the freezer. To enjoy, simply thaw at room temperature or reheat in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Coconut Inside-Out Cake(Lo-Cal) contains roughly 468 calories, with 3g protein, 41g carbohydrates, and 34g fat. It is a good source of dietary fiber (12% of the Daily Value) and iron (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cake mix flavor?
Yes, you can experiment with other flavors like lemon or coconut cake mix. Just keep in mind that it will alter the overall taste of the cake. Adjust the pudding flavor accordingly to match your cake mix for a cohesive flavor profile.
How can I make this cake more visually appealing?
To elevate the presentation, consider frosting the cake with the Cool Whip lite whipped topping and then sprinkle the remaining coconut on top. You could also add some decorative fruit slices on the plate for a pop of color and freshness.
Is it possible to make this cake gluten-free?
Absolutely! Simply replace the yellow cake mix with a gluten-free cake mix and ensure your pudding mixes are also gluten-free. This way, you can enjoy a delicious cake while accommodating gluten-free diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).