Moist, light, and scrumptious!

Sandy’s Orange-Pineapple Cake

Ingredients

1 regular size package yellow cake mix
1 — 11 oz. can mandarin oranges, undrained
4 large egg whites
1/2 cup unsweetened applesauce
Topping:
1 — 20 oz. can crushed pineapple, undrained
1 — one oz. package sugar-free instant vanilla pudding mix
1 — 8 oz. carton reduced-fat whipped topping

Directions

~In a large bowl, beat the cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes. Pour into a 13×9-in. baking dish coated with cooking spray.

~Bake at 350° for 25 to 30 minutes (or until a toothpick inserted near the center comes out clean). Cool on a wire rack.

~In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake.

~Refrigerate for at least one hour before serving.

~Makes 15 servings.