Pineapple Lemon Cake

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Super moist, light for summer. Everyone will want this recipe!

Pineapple Lemon Cake

Ingredients

  • 1 (18.25 ounce) package lemon cake mix
  • 6 egg whites
  • 1/3 cup applesauce
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (15 ounce) can crushed pineapple with juice
  • 1 (16 ounce) package frozen whipped topping, thawed

Instructions

1 Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9×13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.

2 To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.

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