Easy Pineapple/Orange Cream Cake

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, 

4 POINTS.