Easy Pineapple Orange Cream Cake
1 (15 1/4-ounce) can crushed pineapple in juice, undrained
1 (18.25-ounce) package yellow cake mix,
1 (11-ounce) can mandarin oranges in light syrup, drained,
1/2 cup egg substitute,
1/2 cup fat-free mayonnaise
1 (12-ounce) container frozen fat-free whipped topping, thawed,
1 small package sugar-free vanilla instant pudding mix
Preheat oven to 350°.
Drain pineapple, reserving juice, set pineapple aside.
Combine reserved pineapple juice, cake mix, mandarin oranges, egg substitute, and mayonnaise in a large bowl. Beat with a mixer at medium speed until well blended. Pour batter into a 13 x 9-inch baking dish coated with baking spray.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in dish on a wire rack.
Combine drained pineapple, whipped topping, and vanilla pudding mix in a medium bowl, and beat at low speed just until blended. Spread pineapple mixture evenly over top of cake. Cover and store cake in refrigerator.