Pineapple Orange Cake
Adapted from
Taste of Home Magazine
15 servings
| 18 1/4 ozs yellow cake mix | Topping: | ||
| 1 1/2 ozs Dream Whip whipped topping mix, dry | 20 ozs crushed pineapple, undrained | ||
| 11 ozs mandarin oranges, undrained | 1 oz fat-free vanilla pudding mix | ||
| 1/2 cup egg whites | 8 ozs Cool Whip Free, thawed | ||
| 1/2 cup unsweetened applesauce |
Preheat oven to 350. Prepare a 9" x 13" pan with cooking spray; set aside. In a mixing bowl, combine cake mix and whipped topping mix. Add oranges, egg whites, and applesauce. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 25 minutes or until golden brown. To prepare topping, combine pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least one hour before serving
| Calories | 226 | %CFF | 12 % | |
| Total Fat | 3 g | Saturated Fat | 0.7 mg | |
| Protein | 2 g | Cholesterol | 0 g | |
| Carbohydrates | 45 g | Sodium | 268 mg | |
| Sugars | 27 g | Fiber | 0.5 g | |
|
4.7 WW Points | ||||
  |
Rated by 0 users
|
 |
 |
 |
 |
Have an idea for a poll?
Please let me know!
Please let me know!