Easy Pineapple Orange Cream Cake 1 (15 1/4-ounce) can crushed pineapple in juice, undrained 1 (18.25-ounce) package yellow cake mix, 1 (11-ounce) can mandarin oranges in light syrup, drained, 1/2 cup egg substitute, 1/2 cup fat-free mayonnaise 1 (12-ounce) container frozen fat-free whipped topping, thawed, 1 small package sugar-free vanilla instant pudding mix
1. Preheat oven to 350°. 2. Drain pineapple, reserving juice, set pineapple aside. 3. Combine reserved pineapple juice, cake mix, mandarin oranges, egg substitute, and mayonnaise in a large bowl. Beat with a mixer at medium speed until well blended. Pour batter into a 13 x 9-inch baking dish coated with baking spray. 4. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in dish on a wire rack. 5. Combine drained pineapple, whipped topping, and vanilla pudding mix in a medium bowl, and beat at low speed just until blended. Spread pineapple mixture evenly over top of cake. Cover and store cake in refrigerator. Jackie. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
