Pineapple Orange Cake

By á-162246

Ingredients

• TOPPING:
• 1 package (18-1/4 ounces) yellow cake mix
• 1 can (11 ounces) mandarin oranges, undrained
• 4 egg whites
• 1/2 cup unsweetened applesauce
• 1 can (20 ounces) crushed pineapple, undrained
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) reduced-fat whipped topping

Preparation

Step 1

In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving. Yield: 15 servings.
15 servings 231 calories per serving