Name: Sheet Pan Hawaiian Poke Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 15.25 ounce pkg. Pillsbury Yellow Cake Mix; 3 25 gram scoops vanilla whey protein powder; 1 cup nonfat plain Greek yogurt; 2 eggs; 1 cup water; 6 ounces pineapple juice; 8 ounces fat-free sweetened condensed milk; 10 ounces crushed pineapple (drained); 1 8 ounce container Cool Whip Lite; 1/4 cup sweetened coconut flakes

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Sheet Pan Hawaiian Poke Cake

Course Dessert

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings people

Calories 257kcal

Ingredients

1 15.25 ounce pkg. Pillsbury Yellow Cake Mix
3 25 gram scoops vanilla whey protein powder
1 cup nonfat plain Greek yogurt
2 eggs
1 cup water
6 ounces pineapple juice
8 ounces fat-free sweetened condensed milk
10 ounces crushed pineapple drained
1 8 ounce container Cool Whip Lite
1/4 cup sweetened coconut flakes

Instructions

Preheat oven to 350 degrees F. Spray a half baking sheet with nonstick cooking spray; set aside.
In a large mixing bowl, mix together cake mix, protein powder, yogurt, eggs and water until well combined. Spread batter in an even layer in prepared pan and bake for 18-20 or until set and an inserted toothpick comes out clean. Remove from oven and let cool completely.
Use a fork to poke holes over the entire cake. In a small bowl, whisk together pineapple juice and sweetened condensed milk and pour over cake.
Spread crushed pineapple over top of the cake. Spread Cool Whip over cake and sprinkle coconut on top. Refrigerate until serving.

Notes

MFP: MFF Sheet Pan Hawaiian Poke Cake

Nutrition

Serving: 4.3ounces | Calories: 257kcal | Carbohydrates: 44.7g | Protein: 7.5g | Fat: 5.4g