Butterfly Pineapple Orange Cake
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Butterfly Pineapple Orange Cake calories by ingredient
Introduction
light fruit flavored cake served COOL from the frig. light fruit flavored cake served COOL from the frig.Number of Servings: 15
Ingredients
-
1 pkg reduced sugar yellow cake mix
1 can( 11ounces) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
Topping:
1 can( 20 ounces) crushed unsweetened pineapple, UN drained
1 pkg ( 1 ounce) sugar free instant vanilla pudding mix
1 carton( 8 ounces) reduced fat Cool Whip
Optional: 2 tbls of flaked coconut
Directions
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.