This moist cake is the perfect choice because of its preparation and make-ahead ease
1 (15 ¼ 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
½ cup egg substitute
½ cup fat free mayonnaise
1 (12 oz) container frozen fat free whipped topping, thawed
1 (1 oz) pkg sugar free vanilla instant pudding mix
Preheat oven to 350 degrees. Drain pineapple, reserving juice; set pineapple aside. Combine reserved pineapple juice, cake mix, mandarin oranges, egg substitute, and mayonnaise in large bowl. Beat with a mixer at medium speed, until well blended. Pour batter into a 13X9” 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 a wire rack. Combine drained pineapple, whipped topping, and vanilla pudding mix, in a medium bowl, at beet at low speed, just until blended.
Spread pineapple mixture evenly over top of cake.
Cover and store cake in refrigerator.
Yield: 18 servings,