Super moist, light for summer. Everyone will want this recipe!
Original recipe makes 1 – 9×13 inch pan
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
Directions
- Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9×13 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.
Nutrition
Calories: 181 kcal
Carbohydrates: 27 g
Cholesterol: 6 mg
Fat: 7.3 g
Fiber: 0.4 g
Protein: 2.5 g
Sodium: 232 mg
