My friend Jodie made this wonderfully light and delicious cake at our book group last Spring and it was a hit! I made it for our family for Sunday dinner and then my husband and I enjoyed sneaking bites of it for the next couple of days until we had eaten every last bite! It is very cool and refreshing and really good! 
Pineapple Orange Cake
1 pkg. yellow cake mix
1 can (11 oz) mandarin oranges, undrained
4 egg whites
½ c unsweetened applesauce
Topping:
1 can (20 oz) crushed pineapple, undrained
1 pkg. (1 oz) sugar-free instant vanilla pudding mix
1 carton (8 oz) reduced-fat whipped topping
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 9x13 baking dish coated with cooking spray. Bake at 350 degrees 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 cooled cake. Refrigerate for at least 1 hour before serving. (It is best when it is cold - straight out of the fridge!)
Pineapple Orange Cake
1 pkg. yellow cake mix
1 can (11 oz) mandarin oranges, undrained
4 egg whites
½ c unsweetened applesauce
Topping:
1 can (20 oz) crushed pineapple, undrained
1 pkg. (1 oz) sugar-free instant vanilla pudding mix
1 carton (8 oz) reduced-fat whipped topping
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 9x13 baking dish coated with cooking spray. Bake at 350 degrees 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 cooled cake. Refrigerate for at least 1 hour before serving. (It is best when it is cold - straight out of the fridge!)
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