Pineapple Lemon Cake recipe

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Ingredients

1 (18.25 ounce) package lemon cake mix
6 egg whites
⅓ 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

Nutrition Info

181.1 calories
carbohydrate: 27 g
cholesterol: 5.5 mg
fat: 7.3 g
fiber: 0.4 g
protein: 2.5 g
saturatedFat: 5 g
servingSize: -
sodium: 231.8 mg
sugar: 19.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

Super moist, light for summer. Everyone will want this recipe!

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