Pineapple Orange Cake
1 package yellow cake mix (regular size)
1 can (11 ounces) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
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
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13×9-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.
Recipe found here: Pineapple Orange Cake