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Easy Pineapple - Orange Cream Cake Recipe

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This recipe for Easy Pineapple - Orange Cream Cake, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Bond
Added: Sunday, April 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 1/4 oz.) can crushed pineapple in juice
(undrained)
1 (18.25 oz.) pkg. yellow cake mix
1 (11 oz.) can mandarin oranges in light syrup (drained)
1/2 c. egg substitute
1/2 c. fat free mayonnaise
Cooking spray
1 (12 oz.) container frozen fat-free whipped topping
(thawed)
1 (1 oz.) pkg. sugar free vanilla instant pudding mix

Directions:
Directions:
Preheat oven to 350. Drain pineapple, reserving juice, set pineapple aside. Combine reserved pineapple juice, cake mix, mandarin oranges, egg substitute, and mayonnaise in a large bowl. Beat with a mixer at med. speed until well blended. Pour batter into a 13x9 inch baking dish coated with cooking spray. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in dish on wire rack. 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.

Number Of Servings:
Number Of Servings:
18 servings
Personal Notes:
Personal Notes:
A very light and tasty Weight Watcher recipe. 4 points per serving.

 

 

 

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