PINEAPPLE ORANGE CAKE

PINEAPPLE ORANGE CAKE 1 package yellow cake mix (regular size) 1 can (11 ounces) mandarin oranges, undrained 4 large egg whites 1/2 cup unsweetened applesauce TOPPING: 1 can (20 ounces) crushed pineapple, undrained 1 package (1 ounce) sugar-free instant vanilla pudding mix 1 carton (8 ounces) reduced-fat whipped topping In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.