Low Fat Pineapple-Orange Sunshine Cake |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This is a wonderful, quick cake that lasts up to a week in the refrigerator. No guilt and great taste! Ingredients:
1 (18 ounce) box yellow cake mix |
1/4 cup applesauce |
4 eggs |
11 ounces mandarin oranges in light syrup, undrained |
8 ounces light whipped topping, thawed |
1 (3 1/2 ounce) package vanilla instant pudding mix |
15 1/2 ounces crushed pineapple in juice, undrained |
Directions:
1. Preheat oven to 350 degrees. In a large bowl, mix together all cake ingredients until moist. Beat by hand for 2 minutes.
2. Coat a 9 x 13 inches pan with nonstick spray. Pour batter into pan. Bake 30-40 minute or until a toothpick inserted in the center comes out clean. Cool completely.
3. Frosting: In a large bowl, mix together all frosting ingredients until well blended. Spread over cake. Store in refridgerator.
4. For a multilayer cake, bake batter in two 9-inch cake pans for about 25 minute or until it tests done. Split cooled layers in half horizontally, spread with frosting and stack.
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