Low Fat Pineapple-Orange Sunshine Cake

Submitted by teech

"This is a wonderful, quick cake that lasts up to a week in the refrigerator. No guilt and great taste!"

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 16

ingredients

• Cake

• 1 (18 ounce) box yellow cake mix
• 1⁄4 cup applesauce
• 4 eggs
• 11 ounces mandarin oranges in light syrup, undrained

• Frosting

• 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.

Reviews

[icancook66]

This is a very good cake. Light and refreshing, my family loved it.

 

[Boxergurl]

Yummers!! A friend made this before, and it's really good. I decided to make it for a BBQ at my MIL's. For some reason, I thought the cake turned out a little dry, but it still tasted great!!

 

[TaterBug]

This cake just didn't do it for me. No guilt and no taste! Sorry!

 

[KNOPES]

I have been making this cake for years and it is always a hit! I add coconut flake around the sides of the cake and a few mandarin orange slices as well as maraschino cherries on the top to dress it up a little.