Pineapple Lemon Cake

Ingredients

• Servings: 1
• 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

Recipe

• prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. bake in a 9x13 inch pan as directed. pour pineapple over cake as soon as it comes out of the oven. cool.
• to make the frosting: prepare instant pudding as directed. fold in whipped topping. let sit 10 minutes. spread over cake.