Pineapple Lemon Cake

Ingredients

• 1 (18.25 ounce) box lemon cake mix*
• 6 egg whites
• 1/3 cup applesauce
• 1 small box vanilla instant pudding
• 1 (14 or 16 ounce) can crushed pineapple with juice
• 1 (16 ounce) package frozen whipped topping, thawed

Instructions

1. Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil.
2. Bake in a 13 x 9-inch pan as directed.
3. Pour pineapple over cake as soon as it comes out of the oven. Cool.
4. To make the frosting, prepare instant pudding as directed.
5. Fold in whipped topping.
6. Let sit 10 minutes.
7. Spread over cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.