Pineapple Orange Cake/Cupcakes

• 1 (18 3/4 ounce) package yellow cake mix
• 1 (11 ounce) can mandarin oranges, undrained
• 4 egg whites
• 12 cup unsweetened applesauce
• 1 (20 ounce) can crushed pineapple, undrained
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 1 (8 ounce) carton frozen fat-free whipped topping or 1 (8 ounce) carton frozen light whipped dessert topping

1. Preheat oven to 350 degrees.
2. In large bowl, beat cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes.
3. Pour into a 13x9x2 inch baking dish coated with nonstick spray.
4. OR into lightly sprayed muffin pans.
5. Bake at for 25-30 minutes or until a toothpick comes out clean.
6. Cool on a wire rack.
7. In a bowl, combine pineapple and pudding mix.
8. Fold in whipped topping until just blended.
9. Spread over cake.
10. Refrigerate for at least 1 hour before serving.

yellow cake, mandarin oranges, egg whites, unsweetened applesauce, pineapple, vanilla pudding

Taken from www.food.com/recipe/pineapple-orange-cake-cupcakes-236046 (may not work)