Weight Watcher Sunshine Cake 2pts Food

WEIGHT WATCHER SUNSHINE CAKE - 2PTS

Steps:

• Preheat oven to 350.
• In a bowl, mix yellow cake mix with egg whites, pineapple and applesauce.
• Spray a 9x13 cake pan with non-stick cooking spray.
• Pour mix into pan and bake for approx 35 minutes or until toothpick comes out clean when inserted.
• After cake is cool, spread cool whip over and serve.

TROPICAL SUNSHINE CAKE

Steps:

• Preheat oven to 350°F
• Grease 13 x 9-inch baking pan.
• Combine cake mix, evaporated milk and eggs in large mixer bowl.
• Beat on low speed for 2 minutes.
• Stir in 1 cup pineapple.
• Pour batter into prepared baking pan.
• BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan on wire rack for 15 minutes.
• COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
• Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.
• Top with whipped cream, if desired.

SUNSHINE CAKE WITH CITRUS BUTTERCREAM

Steps:

• Make cake layers: Preheat oven to 350°F Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
• Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
• Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes.
• Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes.
• Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended.
• Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
• Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes.
• Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
• Make buttercream: Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F
• Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
• With mixer running, add butter, 1 tablespoon at a time, beating well after each addition.
• Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
• Assemble cake: Brush any loose crumbs from layers and put 1 upside down on a serving plate.
• Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.