This is my absolute favorite dessert ever! I’ve been eating Pina Colada Cake since I was a child, in its full-fat, high calorie form. My mom and aunts have made it for years and there has never been a leftover piece at a family party! I haven’t shared this recipe until now because I really wanted to make a skinny version that was just as impressive as the original. The secret ended up coming from my Skinny Sweetened Condensed Milk and a touch of coconut extract! The taste with the swaps was even better than I expected!  You’ve gotta try this one and tell me what you think! I bake it in my Circulon cake pan and it comes out perfectly every time. You can pick one up for yourself, here! For another fun holiday treat, try my Skinny Candy Cane Cake Pops!

Watch here to see how to make your own Skinny Sweetened Condensed Milk!

Skinny Pina Colada Cake

Prep time: 1 hour

Cook time: 30 minutes

Yield: 12 servings

Serving size: 1/12 slice of cake

Ingredients

  • 1 white cake mix, dry mix only
  • 20 oz can diced pineapple, in it's own juice
  • 2 cups unsweetened almond milk
  • 1½ tsp coconut extract
  • ¾ cup erythritol or you can use white sugar, ¾ cup*
  • 8 oz container Cool Whip® Free
  • ½ cup sweetened coconut
  • Optional*:
  • 12-16 Maraschino cherries (optional)
  • *Optional ingredients are not included in nutritional calculations.

Instructions

  1. Start off by making condensed milk. You can make this ahead of time and store in the refrigerator if needed.
  2. In a small sauce pan over medium heat, add unsweetend vanilla almond milk and erythritol or sugar.
  3. Bring almond milk to a boil and turn heat to low and let cook for 1 hour uncovered, stirring occasionally.
  4. After almond milk has simmered for 1 hour, remove from heat and add coconut extract and set aside.
  5. Preheat oven to 350 degrees. Lightly coat a 9x11 baking pan with nonstick cooking spray.
  6. In a large bowl or using a stand mixer bowl, add white cake mix and can of pineapple (do not drain).
  7. Mix cake mix together over medium for 30 seconds to 1 minute to mix well.
  8. Transfer cake mix to pan and bake in oven for 30 minutes until knife inserted in center comes out clean.
  9. Allow cake to cool and then using the handle of a spoon or large straw, generously poke holes.
  10. throughout the entire cake, making sure to poke cake evenly. Pour almond milk mixture (condensed milk) over cake evenly, making sure almond milk (condensed milk) covers cake and seeps into holes.
  11. Top cake with Cool Whip® Free topping. Sprinkle coconut on top and add (optional) cherries.
  12. Store in refrigerator before and after serving.

Nutrition Information

Per Serving (1/12 slice of cake):

Calories: 225

Fat: 3g

Carbohydrates: 46g

Fiber: 1g

Protein: 2g

Sugars: 23g

Sodium: 357mg

Vitamin A: 0%

Vitamin C: 9%

Calcium: 0%

Iron: 1%

WWP+: 6 points

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