Low Fat Pineapple Orange Sunshine Cake
Delightfully light and bursting with tropical flavors, this Low Fat Pineapple Orange Sunshine Cake is a guilt-free dessert that’s perfect for any occasion. Made with a moist yellow cake base infused with crushed pineapple and mandarin oranges, this recipe skips the oil and yolks for a healthier twist that doesn’t sacrifice taste. Topped with a luscious mixture of fat-free whipped topping and sugar-free vanilla pudding, it’s a creamy, dreamy indulgence that’s refreshingly light and downright irresistible. Quick to prepare in just 15 minutes and ready to serve after a chill in the fridge, this sunshine cake is ideal for potlucks, parties, or when you simply need a sweet yet low-fat treat. Enjoy the burst of citrus flavors in every bite of this fruity, no-fuss dessert!
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Recipe Information
Ingredients
- 1 box (approximately 15.25 ounces) Yellow cake mix
- 20 ounces Crushed pineapple (in juice, not syrup)
- 4 large Egg whites
- 11 ounces Mandarin orange segments (canned, drained)
- 8 ounces Fat-free whipped topping
- 3.4 ounces Instant vanilla pudding mix (sugar-free, fat-free)
- 0.5 cup Pineapple (crushed, for topping, optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or spray it with non-stick cooking spray.
In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with juice), and egg whites. Using a hand or stand mixer, beat the mixture on medium speed until just combined and smooth, about 2 minutes. Do not over-mix.
Gently fold in the drained mandarin orange segments, being careful not to break them apart too much.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack, about 1 hour.
While the cake is cooling, prepare the topping. In a medium bowl, whisk together the instant vanilla pudding mix and fat-free whipped topping until smooth and creamy. Refrigerate the topping until needed.
Once the cake is completely cool, spread the whipped topping mixture evenly over the top of the cake using a spatula.
If desired, sprinkle the optional crushed pineapple over the whipped topping for extra texture and flavor.
Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the topping to set.
Cut into 12 equal pieces and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3644 mg | 158% | |
| Total Carbohydrate | 553.8 g | 201% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 324.6 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1726 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
