Copycat Two: Low Fat Pineapple Funfetti Cake

I'm on to number two of my 'copycat' projects . . . this YUMMY cake from Mindy May over at Bacon Time with the Hungry Hungry Hypo (Don't you just LOVE the name of her blog?!) As soon as I saw the title of this cake, I knew I had to try it.  It really IS just like she says: Quick, Easy and Reduced Fat but best of all . . . it is FABULOUSLY GOOD!

 So good in fact, when I served it to company the other evening -- NO ONE could believe it was low fat.  I made just a few changes, the first one being I baked mine in a 9X13 pan.  I also didn't have enough pineapple juice for the icing so that was just powdered sugar and skim milk.  The next time I make this, I think I'll use crushed pineapple instead of the tidbits because I want to experience more of the pineapple pieces throughout the cake.
Here's the recipe:

Cake Ingredients:

1 Box of Pillsbury Funfetti Cake Mix

1 cup of Pineapple Juice No Sugar Added

1/3 cup of Apple Sauce No Sugar Added 

3/4 cup of Cholesterol Free Egg Product

1 Snack Cup Bowl (113 grams) Pineapple Tidbits, drained

Glaze:

1/2 cup of Powdered Sugar

2 tbs of Pineapple Juice

Topping:

Rainbow Sprinkles 

Directions:

Preheat oven to 350 F degrees. Using an electric mixer, combine all of the ingredients listed above under "cake ingredients". Mix for 30 seconds on low, then 2 minutes on medium high (or per cake mix directions on box). Pour into your greased bundt pan. I used a butter flavored non stick spray to prepare my pan. Bake per cake mix directions on box, for me that was 37 to 41 minutes, or until a toothpick inserted in the center of cake comes out clean. Invert cake onto a wire wrack to remove from pan, and let cool, or serve warm, good either way. Mix your ingredients for the glaze together and pour over cake, then top with sprinkles and serve.