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Desserts: Pineapple-Orange Sunshine Cake


1 box yellow cake mix
1/4 C. unsweetened apple sauce
4 eggs
1 can (11oz.) mandarin oranges in light syrup (undrained)

1 container (8 oz.) light whipped topping, thawed
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 can (15.5 oz.) crushed pineapple (undrained)
Cooking spray


To make the cake:
Preheat oven to 350*. In a large bowl, mix all of the cake ingredients until moist. Coat two 9 inch cake pans with non-stick spray. Pour batter into the pan. Bake for 25 minutes or until done. Cool completely.

To make the frosting:
In a large bowl, mix together all of the frosting ingredients until well blended. Spread cake with frosting and stack layers. Store in the refrigerator.

Serves: 16

Exchanges or food group servings: 2 STARCH, 1/2 FRUIT, 1 FAT

Nutrients per serving: CALS 241; PROTEIN 3.3g; CARBS 43g; FIBER 0.6g; TOT FAT 6.7g; SAT FAT 2.6g; SODIUM 323mg

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