This is a lower fat recipe than the original...

		Butter-flavored cooking spray
18	oz box	reduced-fat cake mix
1-1/2	cups	water
3		whites
2	tbsp.	butter replacement or
2	tbsp.	drained applesauce or pureed dried fruit
20	oz can	crushed pineapple
1	small box	instant banana cream pudding mix
2	cups	skim milk
		fat-free whipped topping
		toasted coconut

1. Preheat oven to 350 degrees.
2. Spray 9x12 baking pan with butter-flavored cooking spray. Set aside.
3. In a large mixing bowl, combine box of reduced-fat cake mix with 1 1/2 cups water, 3 egg whites and 2 tablespoons of a butter replacement. Mix ingredients on medium speed of an electric mixer and pour into the prepared baking pan. Bake for 20-25 minutes or until cake tests done, making sure not to overcook the cake.
4. Remove from oven and pierce the top of the cake with a fork. While the cake is hot, pour a small can of sweetened condensed milk over the top and allow the milk to drizzle into the holes on top of the cake.
5. Drain a 20 ounce can of crushed pineapple and slowly pour the pineapple juice over the sweetened condensed milk, allowing the juice to drizzle into the cake.
6. In a small mixing bowl, combine one small box of instant banana pudding mix with 2 cups skim milk. Beat on medium speed of an electric mixer, until the pudding begins to thicken. Allow the mixture to sit for about 5 minutes. gently fold in the drained pineapple. Spread evenly over cake.
7. Cover the pineapple with a thin layer of fat-free whipped topping and garnish with 2 tablespoons of toasted coconut. Refrigerate overnight before serving.

   202 calories, 4 grams fat