Wednesday, May 7, 2008

From the Recipe File....

I just made this cake for a luncheon at work yesterday and it is soo yummy! It's super easy and perfect for a Spring day. Thought someone might need a last minute Mother's Day dessert! Enjoy~

*Pineapple Lemon Cake*

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

1. 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.
2.To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.

No comments:

Post a Comment

I LOVE reading comments, so thanks for stopping by :)

Blog Designed by Rita of CoffeeShop