I promise this is the last version of this recipe that I’m going to post here.  I wasn’t even going to post this one until my husband told me that it was his absolute favorite version I’ve made so far.  So, I started with a lemon version and then a black forest version (which was my favorite), and now I’m posting my husband’s favorite:

1 box of yellow or pineapple cake mix prepared according to package instructions. I bake my cake in a large sheet cake pan, so the cake is not too thick.

When the cake is baked, poke holes in it with the end of a small wooden spoon.  Make sugar free pineapple Jello according to package directions, and pour that slowly over the cake.  Pat gently to distribute the Jello evenly.  Top the cake with a large can of crushed pineapple.  Don’t drain the pineapple; just let the juice soak into the cake. 

Make a package of Jello sugar free vanilla pudding according to the package directions.  Blend into the pudding a container of sugar free Cool Whip.  Spread the pudding mixture over the crushed pineapple.

Refrigerate the cake for at least three hours or over night.  Moist.  Delicious.  And lower in calories than an equivalent recipe made with sugary products.