Pineapple-Orange Sunshine Cake

Yield: 16 servings

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix*
• 1/4 cup applesauce
• 4 eggs
• 1 (11 ounce) can mandarin oranges in light syrup

Frosting

• 1 (8 ounce) container light whipped topping, thawed
• 1 (3.4 ounce) box instant vanilla pudding mix
• 1 (15 1/2 ounce) can crushed pineapple in juice

Instructions

Cake

1. Heat the oven to 350 degrees F. Coat a 13 x 9-inch cake pan with nonstick spray.
2. In a large bowl, mix all the cake ingredients until moist. Beat by hand for 2 minutes.
3. Pour batter into prepared pan.
4. Bake for 30 to 40 minutes, or until a wooden pick inserted in the center comes out clean.
5. Cool completely.

Frosting

1. In a large bowl, mix together all the frosting ingredients until well blended. Spread over the cake.
2. Store in the refrigerator.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

To make a four-layer cake, bake the batter in two 9-inch cake pans for 25 minutes, or until they test done. Split the cooled layers in half horizontally, spread with the frosting and stack.

Per serving: 212 cal, 3.6 g fat, 2.3 g sat fat, 53 mg chol, 0.3 g fiber, 293 mg sodium