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Lemon Pineapple Cake


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Rate this recipe 4.5/5 (42 Votes)


  • 18 1/4 ozs lemon cake mix
  • 6 egg whites
  • 1/3 c applesauce
  • 3 1/2 ozs instant vanilla pudding mix
  • 15 ozs crushed pineapple with juice
  • 16 ozs frozen whipped topping thawed



Step 1

Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9x13 inch pan as directed. Remove from oven and poke holes in the cake with a fork. Pour pineapple over cake as soon as your done. Cool.
Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.


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