Pineapple Lemon Cake

Super moist, light for summer. Everyone will want this recipe!

Pineapple Lemon Cake

Category: Dessert


Prep Time:
Cook Time:
Ready In:

This recipe yields:

  • 1 (18.25 ounce) package lemon cake mix
  • 6 egg whites
  • 1/3 cup applesauce
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (15 ounce) can crushed pineapple with juice
  • 1 (16 ounce) package frozen whipped topping, thawed
  1. Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil.Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven.Cool.
  2. To make the frosting: Prepare instant pudding as directed. Fold in whipped topping.Let sit 10 minutes.Spread over cake.