Pineapple Orange Cake Recipe

This is one of my favorite cakes. It’s moist and light yet so satisfying. I’ve been adapting it for years and now it’s almost guilt-free.

Pineapple Orange Cake

Pineapple Orange Cake

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 can (11 ounces) mandarin oranges, undrained
  • 4 large 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) reduced-fat whipped topping

Directions

  1. 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.
  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 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.