Pina Colada Sheet Cake

This cake is missing the rum, but it still has a whole lot of flavor!  I can't make everything healthy, but I try to take as much sugar as possible out of my desserts so that my husband is able to enjoy them without worrying that his blood sugar will shoot through the roof.  I think this is one of those recipes that I will have to cut into very small pieces!

Ingredients for cake:

1 box of Pillsbury sugar-free yellow cake mix
1   15 1/4 oz can of pineapple (chunks or crushed) in it's own juice
1/3 container of Bacardi frozen pina colada mix

Preheat oven to 325 degrees.  Spray the bottom of a 9 x 13 baking pan with nonstick cooking spray.  Place the pineapple and its juices in the blender and puree until there are no large chunks of fruit remaining.  To blender, add 1/3 of the frozen pina colada mix and pulse the blender a few times until the mix and pineapple are well blended.  Pour the cake mix into a large bowl and pour in the contents of the blender.  Beat with an electric mixer on medium speed for 1 minute or until the batter is creamy.  Pour the batter into the prepared baking pan and bake at 325 for 35 to 40 minutes.


Ingredients for "drizzle:"

1 14 oz can of sweetened and condensed milk
2/3 (the rest of the) container of Bacardi frozen pina colada mix
1 tsp coconut flavoring
1 tsp butter flavoring

While cake is baking, wash the blender.  Then, pour in the sweetened and condensed milk, pina colada mix, coconut flavoring, and butter flavoring.  Puree for 30 seconds.

When cake has finished baking, remove from oven and use the end of a wooden spoon to make holes in the cake. 

The drizzle will run into the holes and make the cake very moist.  While the cake is still very warm,  pour the sweetened and condensed milk mixture from the blender over the top of the cake. 

Leave the cake on the counter for 15 minutes to cool.  Then place the cake in the refrigerator for 45 minutes before adding the topping.

Ingredients for topping:

1  8 oz package of reduced fat cream cheese, softened
1/3 cup of Splenda artificial sweetener
1 tsp vanilla flavoring
1  8 oz container of sugar free Cool Whip

While cake is cooling in the refrigerator, beat together the softened cream cheese, Splenda, and vanilla flavoring.  Fold in the Cool Whip.  Spread this topping over the entire sheet cake.  Return to the refrigerator until ready to serve.  It is even better if it stays in the refrigerator for an entire day.