Ingredients:
1 reduced-fat yellow cake mix ( I use Betty Crocker)
1/2 cup water
1 (11 ounce) cans mandarin oranges, with juice
4 Egg Beaters egg substitute ( or 1 Cup of egg whites)
1 (8 ounce) containers Cool Whip Free
1 (20 ounce) cans pineapple, crushed with the juice
1 (1 ounce) package sugar-free instant vanilla pudding mix
Directions:
Preheat oven to 325 degrees.
Place all the cake ingredients in a bowl and mix until well blended.
Spray a 9 X 13 cake pan with cooking spray.
Pour cake mixture into the cake pan.
Bake for 35-40 minutes, or until toothpick inserted comes out clean.
Let cake cool completely.
In a bowl, mix all the frosting ingredients until just combined, do not over mix.
Spread frosting mixture over cooled cake.
Refrigerate remaining cake.
Servings: 12
Time preparation: 10 min.
Time total: 45 min.