Dessert

Butterfly Pineapple Orange Cake is for Dessert.

Butterfly Pineapple Orange Cake takes 15 minutes to prepare.

Butterfly Pineapple Orange Cake takes 25 minutes to cook.

Butterfly Pineapple Orange Cake makes 15 servings.

The ingredients for Butterfly Pineapple Orange Cake are:

1 pkg reduced sugar yellow cake mix
1 can( 11ounces) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce

Topping:
1 can( 20 ounces) crushed unsweetened pineapple, UN drained
1 pkg ( 1 ounce) sugar free instant vanilla pudding mix
1 carton( 8 ounces) reduced fat Cool Whip
Optional: 2 tbls of flaked coconut

Here is how you make Butterfly Pineapple Orange Cake:

Preheat Oven 350 degreesPrepare a 9x13 pan, sprayed with non stick spray Mix cake mix, oranges, egg whites and applesauce with low speed mixer for 2 minutes. Pour into prepared cake pan Bake at 350 for 25-30 minutes or until toothpick inserted near center comes out clean. Cool on wire rack. In a bowl combine pineapple and pudding mix . Fold whipped topping just until blended. Spread over cooled cake Then sprinkle Coconut flakes over top Refrigerate for at least 1 hour prior to serving makes approx 15 servings of 176 cal per serving.Number of Servings: 15Recipe submitted by SparkPeople user NURSERC1.

The nutritional information for Butterfly Pineapple Orange Cake is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 176.3

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 328.7 mg
• Total Carbs: 37.9 g
• Dietary Fiber: 1.4 g
• Protein: 2.8 g

The dietary needs meet for Butterfly Pineapple Orange Cake is Low Fat