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Fruit Pudding Cake


16 Servings

1 yellow cake mix
1/2 applesauce
1 cup liquid egg substitute
1 12 oz. can mandarin orange sections, undrained
1 20 oz. can crushed pineapple
1 3 oz. package sugar free instant vanilla pudding
12 ounces cool whip free


Mix cake mix with the applesauce, egg substitute and oranges, beating just long enough to incorporate the ingredients. Divide batter into 3 or 4 greased and floured 8 or 9 inch pans. Bake 9 inch pans at 325' F., 8 inch pans at 350' F, for 20 to 25 minutes or until the cake tests done. Let cool. When cake is cool, beat together the pineapple and pudding mix. Fold into the whipped topping. Spread between and on top of layers of cake. Refrigerate until serving time.




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