Pineapple-Orange Sunshine Cake

Cake:
1 (18.25 ounce) box yellow cake mix
1/4 cup applesauce
4 eggs
1 (11 ounce) can mandarin oranges in light syrup

Frosting:
1 (8 ounce) container light whipped topping, thawed
1 (3.4 ounce) package instant vanilla pudding mix
1 (15 1/2 ounce) can crushed pineapple in juice

To make the cake: Heat the oven to 350 degrees F. Coat a 13 x 9-inch cake pan with nonstick spray.

In a large bowl, mix all the cake ingredients until moist. Beat by hand for 2 minutes. Pour batter into prepared pan. Bake for 30 to 40 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely.

To make the frosting: In a large bowl, mix together all the frosting ingredients until well blended. Spread over the cake. Store in the refrigerator.

Makes 16 servings.

Per serving: 212 cal, 3.6 g fat, 2.3 g sat fat, 53 mg chol, 0.3 g fiber, 293 mg sodium

NOTE: To make a four-layer cake, bake the batter in two 9-inch cake pans for 25 minutes, or until they test done. Split the cooled layers in half horizontally, spread with the frosting and stack.