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Pineapple Orange Cake

 Pineapple Orange Cake
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.
15 ServingsPrep: 15 min. Bake: 25 min. + chilling


  • 1 package yellow cake mix (regular size)
  • 1 can (11 ounces) mandarin oranges, undrained
  • 4 egg whites
  • 1/2 cup unsweetened applesauce
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) reduced-fat whipped topping


  • 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.
  • Bake at 350° for 25-30 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 1 hour before serving. Yield: 15 servings.
Nutritional Facts: 1 piece equals 231 calories, 5 g fat (3 g saturated fat), 0 cholesterol, 310 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.