Preheat oven to 350°F. Spray a 13x9 with baking spray, set aside.
In a large bowl, beat the cake mix with oranges, egg whites, and applesauce for two minutes. Pour into prepared baking dish.
Bake for 35-40 minutes. Remove from oven and cool completely.
For the frosting, combine the crushed pineapple with pudding mix until completely mixed. Fold in the Cool Whip. Spread over cooled cake. Refrigerate for at least an hour. ENJOY.
Notes
There’s no need to invert and cool this cake on a wire rack. Instead, you can bake, cool, frost, and serve this Pineapple Orange Cake right from the baking dish.
Since you’ll be serving the cake from the baking dish, skip the parchment paper.
Don’t forget the final chill for this recipe. The cake needs that time in the fridge for the frosting to set.
Cupcakes. Whip up a batch of our pineapple cupcakes for a delicious twist.
Keep this cake covered with a lid or a few layers of cling film in the fridge, and it’ll last for 4-5 days.
The juice from the canned fruit plays a vital role in this recipe, so you can’t swap the canned fruit for fresh. The pre-measured juice replaces water in the cake batter and thins the frosting to the perfect consistency.