Pineapple Lemon Cake19 Reviews
“Super moist, light for summer. Everyone will want this recipe!” - by SYDNEY380
Original recipe yields 1 - 9x13 inch pan
- Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
- To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.
Amount Per Serving (24 total)
- 181 cal
- 7.3 g
- 27 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"I originally gave this 3 stars, but I came back and upped it to 4 after tasting it again after it chilled overnight in the fridge. This is a lot tastier the second day. It really needed some time to l..." See moreet the flavors blend and mellow, otherwise, I only tasted a lot of lemon from the cake, and it overpowered everything else. By day two it was really smooth, light and refreshing, and something I think I will make again, but now I know to let it chill overnight before serving. Oh, and I used 12 oz. Cool Whip and it was almost too much, so I don't know why it calls for 16 oz. in the recipe, it would be spilling over the sides otherwise."
"This is a great recipe. For variety try this: I topped the crushed pineapple with banana slices, added a few drops of pina colada flavoring to the topping then garnished the top with shredded coconut..." See more, pineapple slices, and cherries. It was a big hit at our BBQ! A great summer dessert."
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