This is one of my favorite cakes…it’s so satisfying. I’ve been adapting it for years and now it’s almost guilt-free.
—PAM SJOLUND COLUMBIA, SC
PREP: 15 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 15 SERVINGS
1package yellow cake mix (regular size)
1can (11 ounces) mandarin oranges, undrained
4egg whites
1/2cup unsweetened applesauce
TOPPING
1can (20 ounces) crushed pineapple, undrained
1package (1 ounce) sugar-free instant vanilla pudding mix
1carton (8 ounces) reduced-fat whipped topping
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 pineapple and pudding mix. Fold in the whipped topping just until blended. Spread over the cake. Refrigerate for at least 1 hour before serving. Store in the refrigerator.