Wednesday, July 14, 2010
I love pineapple and orange together, so when I saw this cake, I had to give it a try. It is so easy to make and even more delicious! An added bonus is that it is lighter than most cake recipes.
Pineapple Orange Cake
1 package (18.25 oz.) yellow cake mix
1 (11 oz.) can mandarin oranges, undrained
4 egg whites
½ cup unsweetened applesauce
1 (20 oz.) can crushed pineapple, undrained
1 (1 oz.) pkg. sugar-free instant vanilla pudding mix
1 (8 oz.) reduced-fat whipped topping
In a large bowl, beat the cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes. Pour into a 13"x9" baking dish coated with cooking spray.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over the cake. Refrigerate for at least 1 hour before serving.
This is also really beautiful when made in a bundt pan. Baking time will need to be adjusted for bundt pan. See the baking instructions on your cake mix to determine bake time for bundt pans.