Low Calorie Pineapple-Orange Cake

I have recipe today that is FAST, DELICIOUS and incredibly EASY! How about 2-ingredients for the cake? Yep, two. T-W-O! Cake mix and crushed pineapple is all it takes for the cake portion of this recipe. The icing has more – it has THREE ingredients! Another good thing about this yummy, moist cake is that it is a light dessert. It’s not calorie-free, of course, but compared to most cakes, this one is reduced in sugar and fat.

The only down side of this recipe is that it doesn’t cut clean and pretty because it’s so moist. So, don’t make it for an occasion when you’re wanting a “pretty” plated cake. It’s crumbly, wet and perfect with a glass of milk!

What are we waiting for? Let’s roll with the recipe!

Pineapple Orange Cake

INGREDIENTS

• 1 (15.25 oz) box yellow cake mix 
• 1 (20 oz) can crushed pineapple, undrained
• 1 (8 oz) container cool whip lite – Next time I’ll go with a little more Cool Whip, like 11 oz.
• 1 3.4 oz package instant vanilla pudding mix – I used sugar-free
• 1 (11oz) can of  mandarin oranges, drained

INSTRUCTIONS

1. Preheat oven to 350.
2. In a bowl, mix yellow cake mix and pineapple with its juices.
3. Spray a 9×13 cake pan with non-stick cooking spray.
4. Pour cake mix you mixed together in step 2 into a pan and bake for approximately 35 minutes or until toothpick comes out clean when inserted.

While cake is baking, prepare the frosting by mixing together the whipped topping, the package of instant pudding (dry mix only), and the mandarin oranges (drained). Set frosting in fridge to set. Frost when cake has thoroughly cooled.

The fact that this recipe doesn’t require eggs is another great reason to make it, since eggs have to be purchased in installment plans now! Ha! It would be great to keep these simple ingredients on hand for when you need a dessert in a hurry! I’m adding them to my pantry staples for sure!

Happy baking!