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I've used this frosting recipe for about 25 years or more - on Angel food cake. Yummy. But I am definately going to try your cake.

I am always looking for some good to take to church. Thanks I have bookmarked it.

sounds good. I am going to try this for our next family picnic.

I love this cake. I haven't made it in a long time so I'm going to make it this week. It's such a 'guilt free' cake and delicious too. May in Jersey

PS: I also use the sugar free pudding and, if I can find it, the sugar free Cool Whip.

I made this cake, but I have a major problem with it ... I can't stop eating it!!!!

Quote:

Originally Posted by Kellie G

Mandarin Orange/Pineapple Cake
1 yellow cake mix
1 can (11oz) mandarin oranges (undrained)
1/2 cup unsweetened applesauce (I use a lunch sized container)
4 eggs (whites only)
1 container Cool Whip (8 oz)
1 can crushed pineapple (20 oz)(undrained)
1 pkg instant vanilla pudding mix (4 serving size)(I use sugar free)

In a large bowl combine cake mix, mandarin oranges -with juice, applesauce and egg whites. Mix until thoroughly combined. Pour into a 13 x 9 pan that has been sprayed with cooking spray. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
Let cool completely.

Frosting:
In medium size bowl mix completely pineapple (undrained) and dry pudding mix. Fold in container of whipped topping. Spread on cooled cake. Leave in refrigerator for at least one hour before serving.....Store in refrigerator...

This cake is awesome on a hot day, or anytime really. It is never around long at my house. I always get asked for the recipe.
If you use fat free whipped topping, this dessert is virtually fat free. No oil in cake and no egg yolks. Don't tell people it is fat free and they won't even know it!!!!!!

Any reason you just use the egg whites? Do you whip the the whites for add to mix with beating?
Ready to try this cake.

Quote:

Originally Posted by sewgull

Any reason you just use the egg whites? Do you whip the the whites for add to mix with beating?
Ready to try this cake.

The only reason you just use whites is if you use the yolks that adds fat to the cake. I just seperate my eggs, toss out the yolks, and add the whites right in. I actually just put all the cake ingredients into the bowl and use a mixer for 1-2 minutes till it is all combined. Also makes for a fast cake.

Hi, I make this cake often and is always met w/ another slice"

Thanks.
Dorrie