Hawaiian Icebox Cake(Low-Fat) – a delicious recipe with water, egg whites, yellow cake, vegetable cooking spray, milk, pineapple. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine first 3 ingredients in a large bowl; beat at low speed of an electric mixer 30 seconds.
2
Increase speed to medium and beat 2 minutes.
3
Pour batter into a 13 x 9 x 2-inch baking dish coated with cooking spray.
4
Bake at 350u00b0 for 35 minutes or until cake springs back when touched lightly in center. Let cool in pan on a wire rack.
5
Combine milk and pudding mix in a medium bowl; beat at low speed of electric mixer 2 minutes or until thickened. Cover and chill 5 minutes.
6
Stir in pineapple.
7
Pierce 48 holes in top of cake, using the handle of a wooden spoon.
8
Spread pudding mixture over cake and then spread whipped topping over pudding mixture.
9
Sprinkle topping with shredded coconut.
10
Store in refrigerator.
11
16 servings.
12
1 (3 1/4 x 2 1/4-inch) piece.
13
Calories:
14
208.
15
Fat grams:
16
4.
17
Preparation time:
18
17 minutes.
19
Cooking time:
20
35 minutes.
184
kcal
Calories
8
g
Fat
16
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/3 c. water, 3 egg whites, 1 (18.5 oz.) pkg. light 94% fat-free yellow cake mix, vegetable cooking spray, and more.
Yes, Hawaiian Icebox Cake(Low-Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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