Low Fat Pineapple-Orange Sunshine Cake - cooking recipe

Ingredients

Cake
1 (18 ounce) box yellow cake mix
1/4 cup applesauce
4 eggs
11 ounces mandarin oranges in light syrup, undrained
Frosting
8 ounces light whipped topping, thawed
1 (3 1/2 ounce) package vanilla instant pudding mix
15 1/2 ounces crushed pineapple in juice, undrained

Preparation

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.