Pineapple Orange Cake

By weavincanuck

Ingredients

• TOPPING:
• 1 package 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 (3.5 ounce) instant vanilla pudding mix (you could use sugar free if you want)
• 1 carton (8 ounces) reduced-fat whipped topping (Cool-Whip)

Details

Servings 1
Adapted from sixsistersstuff.com

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.

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. Garnish with sliced oranges (optional).