Pineapple-Orange Sunshine Cake
This terrific recipe for Pineapple-Orange Sunshine Cake was submitted by Dotty B.
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 (8-ounce) container light whipped topping, thawed
1 (3.4-ounce) instant vanilla pudding mix
1 (15.5-ounce) can crushed pineapple in juice
- For Cake: Preheat oven to 350°F (175°C). Coat a 13x9x2-inch baking pan with non-stick spray. Set aside.
- In a large bowl, stir together all cake ingredients until moist. Beat by hand for 2 minutes. Pour batter into pan.
- Bake 30 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely.
- For Frosting: In a large bowl, mix together all ingredients until well blended. Spread over cake. Store in refrigerator.
Makes 12 servings.
Tip: 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.