Topping Ingredients: 1- can 20 oz crushed pineapple, undrained 1- small box sugar free instant vanilla pudding 1- 8 oz. carton reduced fat cool whip
In large bowl, beat cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes. Pour into a 13x9 inch pan (coated with baking spray). Bake at 350 degrees for 25-30 minutes. Let cake cool. In a seperate bowl, combine pineapple and pudding mix. Fold in whip topping, until blended. Spread topping over cake. Refrigerate for at least 1 hour.
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