Ingredients
1 1/2 C RF Bisquick
3/4 C pourable Splenda
1 C crushed pineapple, packed in fruit juicem drained, W/ 1/3 C liquid reserved
1/4 C FF sour cream
2 T water
1 tsp coconut extract
1 tsp rum extract, optional
2 T flaked coconut
Pineapple Frosting
1 C crushed pineapple with juice
1 sm box vanilla instant pudding
4 oz. Cool Whip Free or Lite
Fold until smooth, It will be thick.
Frost Cake, Cover and refrigerate.
Frosting adds 1 Unit, 3 Units per serving
Preheat oven to 375 degrees. Spray an 8x8-baking pan with butter-flavored cooking spray. In large bowl, combine Bisquick and Splenda. Add pineapple, reserved pineapple juice, sour cream, and water. Mix gently just to combine.
Stir in coconut and rum extracts. Evenly spread batter into prepared baking dish. Sprinkle coconut evenly over the top. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Place baking dish on a wire rack and let cool for at least 15 minutes. Cut into 8 servings.
* 114 calories, 2 gm fat ,1 gm fiber
** DIABETIC: 1 starch 1 fruit
