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Mandarin Orange Cake


Thursday, January 01, 2004
18 servings
Butter-flavored cooking sprayFlour
1 box (18.25 oz.) super-moist yellow cake mix
1 can (11 oz.) mandarin oranges, drained and crushed
½ C. unsweetened applesauce
1 C. egg substitute
1 container (8 oz.) fat-free whipped topping
1 can (20 oz.) crushed pineapple, drained
1 box (1.4 oz.) sugar-free vanilla instant pudding mix
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with butter-flavored cooking spray and dust lightly with flour. Set aside. In a medium bowl, combine cake mix, oranges, applesauce and egg substitute. Pour into baking dish and bake 30 minutes or until cake tester inserted in center comes out clean. Cool completely. Combine whipped topping, pineapple and pudding mix in medium bowl. Refrigerate 2-4 hours. Spread over cooled cake.
Nutrition Facts:
172 calories, 36 carbohydrate, 2.8g protein, 1.4g fat, 0.7g saturated fat, 0mg cholesterol, 0.4g dietary fiber, 283mg sodium
Adapted recipe by Jennifer Parham, RD, LD
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