Pineapple Lemon Cake
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"Super moist, light for summer. Everyone will want this recipe!"
Original recipe yield: 1 - 9x13 inch pan.
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INGREDIENTS:
- 1 (18.25 ounce) package lemon cake mix
- 6 egg whites
- 1/3 cup applesauce
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 (15 ounce) can crushed pineapple with juice
- 1 (16 ounce) package frozen whipped topping, thawed
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DIRECTIONS:
- Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
- To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.
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