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Preheat oven to 325°F. Coat a large rimmed baking sheet with cooking spray; line with parchment paper. Set aside.
In a large bowl, combine cake mix, water, egg whites (or egg substitute) and oil. Mix according to cake mix package directions. Pour batter into the prepared pan, using the back of a spoon to spread evenly. Bake for about 18 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Invert the pan and cake together; remove the pan. Cool the cake completely on wire rack. Carefully remove parchment paper.
Meanwhile, in a food processor or blender, combine yogurt, cream cheese, sugar and vanilla. Cover and process or blend until smooth, stopping occasionally to scrape sides and push mixture into blades. Transfer to a small bowl. Chill until needed.
To serve, cut the cake into 2-1/2-inch squares. Spoon 1 tablespoon of the cream cheese mixture onto each square. Top each square with about 1 1/2 tablespoons pineapple and/or blueberries and 1 teaspoon coconut.