Pig Pickin' Cake Recipe photo by Taste of Home
Pineapple Orange Cake
TOTAL TIME: Prep: 15 min. Bake: 25 min. + chilling
YIELD: 15 servings.
This is one of my favorite cakes. It’s moist and light yet so satisfying. I’ve been adapting it for years and now it’s almost guilt-free. —Pam Sjolund, Columbia, South Carolina
Ingredients
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1 package yellow cake mix (regular size)
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1 can (11 ounces) mandarin oranges, undrained
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4 large egg whites, room temperature
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1/2 cup unsweetened applesauce
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TOPPING:
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1 can (20 ounces) crushed pineapple, undrained
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1 package (1 ounce) sugar-free instant vanilla pudding mix
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1 carton (8 ounces) reduced-fat whipped topping
Directions
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1.
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray.
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2.
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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3.
In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.
Nutrition Facts
1 piece: 218 calories, 3g fat (2g saturated fat), 0 cholesterol, 338mg sodium, 47g carbohydrate (27g sugars, 1g fiber), 2g protein.
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