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Recipe submitted by Dotty B.

Cake:

1 (18.25-ounce) package reduced-fat yellow cake mix

3/4 cup applesauce

4 large eggs (or 7 large egg whites)

1 (11-ounce) can Mandarin oranges in light syrup

1. Preheat oven to 350*F (175*C). Coat a 9 x 13 x 2-inch baking pan with non-stick spray. Set aside.
2. In a large bowl, stir together all cake ingredients until moist. Beat by hand for 2 minutes. Pour batter into pan.
3. Bake 30 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely.

Frosting:

1 (8-ounce) container light whipped topping, thawed

1 (3.4-ounce) instant vanilla pudding mix

1 (15 1/2-ounce) can crushed pineapple in juice

1. In a large bowl, mix together all ingredients until well blended. Spread over cake. Store in refrigerator.

Makes 16 servings.

Note:To make a multi-layer cake, bake the batter in two 9-inch cake pans for about 25 minutes or until it tests done. Split cooled layers in half horizontally, spread with frosting and stack.