Pineapple Lemon Cake recipe

1 servings

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

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.