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PINEAPPLE LAYER CAKE

Source of Recipe

Unkown
Yield: 12 servings.

1 (18 1/4 oz.) pkg. light yellow cake mix
1 (11 oz.) can mandarin oranges, drained
1 (20 oz.) can unsweetened crushed pineapple, drained
1 (3.4 oz.) pkg. instant sugar-free vanilla pudding mix
1 (12 oz.) carton frozen nonfat whipped topping, thawed

Preheat oven to 350º. Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two 9 inch round baking pans, sprayed with nonstick cooking spray.

Bake at 350º for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in refrigerator.

Per Serving: 216 calories; 2g fat, 523mg sodium,1g fiber, 46g carbohydrates, 2g protein, 0mg Cholesterol