Pineapple Orange Cake/Cupcakes |
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Prep Time: 20 Minutes Cook Time: 39 Minutes |
Ready In: 59 Minutes Servings: 30 |
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A coworker shared this recipe with me. I am not sure of the source. I made them as cupcakes. Prep time does not include chilling in refrigerator. These were made using a Pillsbury Splenda sweetened cake mix. I also purchased the no sugar added 6-pack snack size applesauce (Each one contains 3.95 oz). Ingredients:
1 (18 3/4 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 frozen fat-free whipped topping or 1 (8 ounce) carton frozen light whipped dessert topping |
Directions:
1. Preheat oven to 350 degrees.
2. In large bowl, beat cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes.
3. Pour into a 13x9x2 inch baking dish coated with nonstick spray. OR into lightly sprayed muffin pans.
4. Bake at for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
5. In a bowl, combine pineapple and pudding mix. Fold in whipped topping until just blended. Spread over cake.
6. Refrigerate for at least 1 hour before serving.
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