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Pineapple Orange Cake




Source of Recipe


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Pineapple Orange Cake

Taste of Home June/July 2006
Reviews rated this recipe 4.5 of 5 Stars.
Yield: 15 servings.
Prep: 15 min. Bake: 25 min. + chilling 1 hour.

This is one of my favorite cakes… it’s moist and light yet so satisfying. I’ve been adapting it for years and now it’s almost guilt-free. —Pam Sjolund, Columbia, South Carolina.

Ingredients:
• 1 package yellow cake mix (regular size)
• 1 can (11 ounces) mandarin oranges, undrained
• 4 egg whites
• 1/2 cup unsweetened applesauce
•
• TOPPING:
• 1 can (20 ounces) crushed pineapple, undrained
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) reduced-fat whipped topping

Directions:
1. In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray.

2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

3. In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

1 piece equals 231 calories, 5 g fat (3 g saturated fat), 0 cholesterol, 310 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.