Pineapple Orange Cake

So today I made an Orange-Pineapple cake.

All you need is the following:


  • 1 package yellow cake mix (regular size)
  • 1 can (11 ounces) mandarin oranges, undrained
  • 4 large egg whites
  • 1/2 cup unsweetened applesauce
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) reduced-fat whipped topping

Note there’s no added sugar – just what’s in the fruit and cake mix. And for the whipped topping I couldn’t. I just whipped some heavy cream with a little vanilla via the power whisk.


  • In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13×9-in. baking dish coated with cooking spray.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.
Nutrition Facts

1 piece: 231 calories, 5g fat (3g saturated fat), 0 cholesterol, 310mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 3g protein.

Originally published as Pig -Pickin’ Cake in Taste of Home June/July 2006
A bit difficult snagging that pic. But the topping is nothing but fresh whipped cream with a little vanilla, crushed pineapple and sugar free instant vanilla pudding. It’s awesome.

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