Lemon Pineapple Cake

By dkanon

Ingredients

• 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

Preparation

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.
Frosting:
Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.