Light Pineapple Orange Cake |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This recipe is from a TOH magazine that I borrowed from the library. I am posting it to try later. Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1 (11 ounce) can mandarin oranges, undrained |
4 egg whites |
1/2 cup unsweetened applesauce |
1 (20 ounce) can crushed pineapple, undrained |
1 (1 ounce) package sugar-free instant vanilla pudding mix |
1 (8 ounce) carton cool whip |
Directions:
1. In a large bowl, beat cake mix, oranges, egg whites and applesauce on low speed for 2 minutes.
2. Pour into a 9x13 pan coated with cooking spray.
3. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. Cool on a wire rack.
5. In a bowl combine pineapple and pudding mix.
6. Fold in whipped topping just until blended.
7. Spread over cake.
8. Refrigerate for at least 1 hour before serving.
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