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| Pineapple Lemon Cake |
"Super wet, light for summer. Everyone will need this recipe!"
Ingredients :
- 1 (18.25 ounce) bundle lemon cake blend
- 6 egg whites
- 1/three cup applesauce
- 1 (3.5 ounce) package on the spot vanilla pudding blend
- 1 (15 ounce) can crushed pineapple with juice
- 1 (16 ounce) package deal frozen whipped topping, thawed
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Prepare cake blend as directed, besides substitute egg whites for eggs and applesauce for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon because it comes out of the oven. Cool.
- To make the frosting: Prepare on the spot pudding as directed. Fold in whipped topping. Let sit down 10 mins. Spread over cake.
Notes :
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