Pineapple Orange Cake

Pineapple Orange Cake

Rarely do I share a recipe that either I have not tried or a trusted friend has not recommended, but this week I could not resist sharing this delicious-sounding recipe from Taste of Home. This light dessert sounds just perfect for a spring meal. Hope you enjoy!

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) 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-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 – Nutrition Info (per serving): 231 calories, 5 grams fat, 43 grams carbohydrate, 1 gram fiber, 310 mg sodium, 3 grams protein