Cooking for Kids: Fruity Hawaiian Cake

This is my all time favorite cake. My mom used to make this cake for us so not only is it delicious but it also comes with some happy memories for me. I hope you enjoy it!

Cake Ingredients:

• 4 egg whites
• 11-ounce can mandarin oranges (undrained)
• 1 cup non-fat sour cream
• 1/2 cup applesauce
• 18 1/4-ounce box lemon cake mix

Topping Ingredients:

• 8-ounce can crushed pineapple (undrained)
• 1 cup non-fat sour cream
• 4-serving package instant vanilla pudding
• 4-ounce container light whipped topping

To prepare cake:

1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 inch pan or two 9 inch round pans with cooking spray.
3. In a large bowl, beat egg whites.
4. Drain mandarin juice into bowl. Add sour cream and applesauce. Beat for 30 seconds.
5. Add cake mix and beat on medium speed for 2 minutes.
6. Pour batter into pan. If using two round pans, divide the batter evenly between the two.
7. Spread oranges evenly on top of batter.
8. Bake 30 - 35 minutes for large pan or 25 - 30 minutes for round pans.
9. Cool on wire rack.

To prepare topping:

1. Combine crushed pineapple with juice and sour cream in medium bowl.
2. Add pudding and beat with mixer until thickened (about 1 minute).
3. Fold in whipped topping.
4. Spread on cooled cake. If using round cake spread some frosting between the two cakes before covering the top and sides.

I think this cake is even better the next day when it's fully chilled. I dare you not to eat 3 pieces in a row. In fact, I think I'll go have another slice right now!