Low Fat Pineapple-Orange Sunshine Cake

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

• Ready In: 45 mins
• 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 1/2ounce) 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.