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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,” says Pam Sjolund of Columbia, South Carolina.
15 ServingsPrep: 15 min. Bake: 25 min. + chilling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 can (11 ounces) mandarin oranges, undrained
  • 4 egg whites
  • 1/2 cup unsweetened applesauce
  • TOPPING:
  • 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

Directions

  • 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.