Butterfly Pineapple Orange Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 pkg reduced sugar yellow cake mix1 can( 11ounces) mandarin oranges, undrained4 egg whites1/2 cup unsweetened applesauceTopping:1 can( 20 ounces) crushed unsweetened pineapple, UN drained1 pkg ( 1 ounce) sugar free instant vanilla pudding mix1 carton( 8 ounces) reduced fat Cool Whip Optional: 2 tbls of flaked coconut
Preheat Oven 350 degrees
Prepare a 9x13 pan, sprayed with non stick spray
Mix cake mix, oranges, egg whites and applesauce with low speed mixer for 2 minutes. Pour into prepared cake pan
Bake at 350 for 25-30 minutes or until toothpick inserted near center comes out clean. Cool on wire rack.
In a bowl combine pineapple and pudding mix . Fold whipped topping just until blended.
Spread over cooled cake Then sprinkle Coconut flakes over top
Refrigerate for at least 1 hour prior to serving
makes approx 15 servings of 176 cal per serving.
Number of Servings: 15
Recipe submitted by SparkPeople user NURSERC1.
Prepare a 9x13 pan, sprayed with non stick spray
Mix cake mix, oranges, egg whites and applesauce with low speed mixer for 2 minutes. Pour into prepared cake pan
Bake at 350 for 25-30 minutes or until toothpick inserted near center comes out clean. Cool on wire rack.
In a bowl combine pineapple and pudding mix . Fold whipped topping just until blended.
Spread over cooled cake Then sprinkle Coconut flakes over top
Refrigerate for at least 1 hour prior to serving
makes approx 15 servings of 176 cal per serving.
Number of Servings: 15
Recipe submitted by SparkPeople user NURSERC1.
Nutritional Info Amount Per Serving
- Calories: 176.3
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 328.7 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 1.4 g
- Protein: 2.8 g
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