A simple and fabulous cake with the bright and sunny flavors of orange and pineapple that is always a hit whenever I serve it.
Sunshine Sheet Cake
1 (15.25 oz.) yellow cake mix
4 egg whites
1/3 cup oil 'or' applesauce
1 (15 oz.) can mandarin oranges, undrained
1 (3.4 oz.) box instant vanilla pudding mix
1 (20 oz.) can crushed pineapple, undrained
1 (12 oz. - 16 oz.) tub Cool Whip, thawed
1 (11 oz.) can mandarin oranges, well drained (opt.)
Preheat oven to 350* F. Grease a 13 x 18-inch baking sheet. Set aside. In a large bowl, combine the cake mix, egg whites, oil and undrained mandarin oranges. Beat with an electric mixer until well mixed, about 2 minutes. Pour batter into prepared baking sheet. Bake @ 350* F for 20-25 minutes, until top springs back when lightly touched in the middle. Place pan on wire rack and let cool completely. For topping: Whisk together the pudding mix and undrained pineapple. Mix until well combined. Fold in Cool Whip until well combined. Spread evenly over top of cooled cake. If desired, top with drained mandarin orange pieces. Cover and chill until ready to serve.