Pineapple Lemon Cake

Ingredients

• 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

Directions

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.

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