Almost Guilt Free Pineapple Orange Cake Food
PINEAPPLE ORANGE CAKE
This is one of my favorite cakes. It's moist and light yet so satisfying. I've been adapting it for years and now it's almost guilt-free. -Pam Sjolund, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in 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 cake. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 310mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOST GUILT-FREE PINEAPPLE ORANGE CAKE
I made this for church and everyone loved it. This is a light cake with amazing flavor. Try it you'll love it.
Provided by children from A to Z
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, beat cake mix, oranges, egg whites and applesauce on low speed for 2 minutes.
- Pour into a 13x9x2in. baking dish coated with nonstick cooking spray.
- Bake at 350 degrees for 25-30min.
- Cool on wire rack.
- Topping:.
- In a bowl, combine pineapple and pudding mix.
- Fold in whipped topping just until blended.
- Spread over cake.
- Refrigerate for at least 1 hour before serving.
- Enjoy!
Nutrition Facts : Calories 84, Fat 2.3, SaturatedFat 1.8, Cholesterol 0.3, Sodium 39, Carbohydrate 14.8, Fiber 0.8, Sugar 12.9, Protein 1.8
LOW FAT PINEAPPLE-ORANGE SUNSHINE CAKE
This is a wonderful, quick cake that lasts up to a week in the refrigerator. No guilt and great taste!
Provided by teech
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large bowl, mix together all cake ingredients until moist. Beat by hand for 2 minutes.
- Coat a 9 x 13 inches pan with nonstick spray. Pour batter into pan. Bake 30-40 minute or until a toothpick inserted in the center comes out clean. Cool completely.
- Frosting: In a large bowl, mix together all frosting ingredients until well blended. Spread over cake. Store in refridgerator.
- For a multilayer cake, bake batter in two 9-inch cake pans for about 25 minute or until it tests done. Split cooled layers in half horizontally, spread with frosting and stack.
Nutrition Facts : Calories 242.1, Fat 6.9, SaturatedFat 2.6, Cholesterol 53.8, Sodium 329.1, Carbohydrate 42.4, Fiber 0.8, Sugar 30, Protein 3.6
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