1 can (11 oz.) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
2 (8 oz.) cans crushed pineapple, undrained
1 package (3.5 oz.) instant vanilla pudding
1 carton (8 oz.) frozen whipped topping, thawed
Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. In a large bowl, beat the cake mix, oranges, egg whites and applesauce until well blended. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cool completely. Meanwhile, in a medium bowl combine the pineapple and instant pudding mix. Fold in the whipped topping. Spread over the cooled cake. Refrigerate at least one hour before serving.
This is a light, fluffy cake that is quick and easy to put together. It's also relatively guilt free . . . for a cake. You can use all light, fat-free or sugar free ingredients in this recipe, and it turns out great. Although I've never tried it, I see no reason you couldn't substitute a white cake mix in place of the yellow. With the whipped cream topping, it's best to store any uneaten cake in the refrigerator. This is a perfect dessert for those warm weather barbecues and holiday meals. My entire family loves it!
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Adapted from Taste of Home