Pineapple Cake With Raspberry Sauce

Recipe by SassyMom3
READY IN: 1hr 30mins
SERVES: 6-8
YIELD: 6-8 slice
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package pineapple cake mix
  • 6
    egg whites
  • 14
    cup butter, softened
  • 1
    (15 ounce) can crushed pineapple in juice
  • 1
    (3 1/2 ounce) package instant lemon pudding mix
  • 1
    (16 ounce) package frozen whipped topping, thawed
  • 2
    tablespoons lemon juice
  • 12
    cup sliced almonds, salt-free, for garnish
  • Raspberry Sauce
  • 3
    tablespoons cornstarch
  • 2
    (10 ounce) packages frozen sweetened raspberries, thawed
  • 1
    tablespoon lemon juice
  • 1
    tablespoon pineapple juice
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DIRECTIONS

  • Prepare cake mix as directed, except substitute egg whites for eggs and butter for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
  • Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon and pineapple juice. Cover and chill for 30 minutes.
  • To make the frosting: Prepare instant pudding as directed. Add lemon juice and fold in whipped topping. Let sit 10 minutes. Spread over cake and top with raspberry sauce. Garnish with almonds if desired.
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