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Pineapple Orange Cake
1 package yellow cake mix
1 can (11 ounces) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
1 can (20 ounces) crushed pineapple, undrained
1 package (3.5 ounce) instant vanilla pudding mix (you could use sugar free if you want)
1 carton (8 ounces) reduced-fat whipped topping (Cool-Whip)
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. Garnish with sliced oranges (optional).
Recipe adapted from Taste of Home.