Pineapple Orange Sunshine Cake

SERVINGS: 15 TIME: Prep: 15 min. Bake: 25 min. + chilling

Ingredients: * 1 package (18-1/4 ounces) yellow cake mix

* 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) sugar free or Fat-fat whipped topping

Directions:

In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.

Bake at 350° 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 cake. Refrigerate for at least 1 hour before serving.

Yield: 15 servings. 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. 4 pts each

Rachel's Notes: This cake recipe was given to me at my wedding in a recipe book I received, since then I've also heard it called a Pig Eating cake (since you eat like a pig around this cake!) anyway it is delicious, I have had one disappear in as fast as 15 minutes. Very light, moist and wonderful for the summertime. Given to me by a good friend. Please note the original recipe used reduced fat whipped topping and these nutritional s reflect that.

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