Mandarin Orange/Pineapple Cake
1 yellow cake mix
1 can (11oz) mandarin oranges (undrained)
1/2 cup unsweetened applesauce (I use a lunch sized container)
4 eggs (whites only)
1 container Cool Whip (8 oz)
1 can crushed pineapple (20 oz)(undrained)
1 pkg instant vanilla pudding mix (4 serving size)(I use sugar free)

In a large bowl combine cake mix, mandarin oranges -with juice, applesauce and egg whites. Mix until thoroughly combined. Pour into a 13 x 9 pan that has been sprayed with cooking spray. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
Let cool completely.

Frosting:
In medium size bowl mix completely pineapple (undrained) and dry pudding mix. Fold in container of whipped topping. Spread on cooled cake. Leave in refrigerator for at least one hour before serving.....Store in refrigerator...

This cake is awesome on a hot day, or anytime really. It is never around long at my house. I always get asked for the recipe.
If you use fat free whipped topping, this dessert is virtually fat free. No oil in cake and no egg yolks. Don't tell people it is fat free and they won't even know it!!!!!!

Thanks for sharing this recipe. It sounds very cool and refreshing. I have bookmarked and hope to make it soon.

Yummy. Sounds good.

yummy thanks for sharing!

this is one of our family favorites. I was going to post it myself for a cool summer treat.

Thanks!!!

This recipe sure sounds good. I have printed it off - will give it a try.

Thanks for the recipe! It's similar to one I used to make but looks easier. I love 9 x 13 cakes and other desserts because they're easier to serve and to store in the refrigerator. I'm looking forward to baking and eating this one!

Sounds yummy...too bad I don't have all those ingredients right this minute I would love a piece.

I've made that cake before they called it the "Barbara Mandrell Cake" very very yummy