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!!!!!!

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.