Description

This delightful citrus-infused sheet cake captures the essence of farmhouse simplicity, blending mandarin oranges and crushed pineapple for a bright, tropical flavor. Lightened with egg whites and applesauce, it delivers a moist, airy crumb topped with a cloud-like whipped frosting that is perfect for any occasion.

Ingredients

1 box (15.25 oz) yellow cake mix
1 can (11 oz) mandarin oranges, undrained
4 large egg whites, room temperature
1/2 cup unsweetened applesauce
1 can (20 oz) crushed pineapple, undrained
1 package (1 oz) sugar-free vanilla instant pudding mix
1 tub (8 oz) reduced-fat whipped topping, thawed

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Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 13×9-inch baking dish with non-stick cooking spray.
In a large mixing bowl, combine the yellow cake mix, the entire can of mandarin oranges with their juice, the four egg whites, and the unsweetened applesauce.
Using a hand mixer or whisk, beat the ingredients on low speed for two minutes until the oranges have broken apart and the batter is fragrant.
Pour the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and place the dish on a wire rack to cool completely before adding the topping.
In a medium bowl, stir together the undrained crushed pineapple and the vanilla pudding mix until it begins to thicken.
Gently fold the whipped topping into the pineapple mixture, spread it evenly over the cooled cake, and refrigerate for at least one hour before serving.

Notes

For the best results, ensure your egg whites are at room temperature to achieve the maximum volume in your cake crumb. If you want a more decorative finish, use the back of a spoon to create rustic swirls in the topping before chilling the cake.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American