Low Fat Orange Puddin' Cake


  • 1 (1-layer) box yellow or white cake mix
  • 2 egg whites or 1 whole egg
  • 3/4 cup frozen orange juice concentrate, thawed
  • 1/3 cup raisins
  • 1/4 cup packed brown sugar
  • 2 tablespoons margarine or butter
  • 3 cups vanilla low-fat or light ice cream or vanilla frozen yogurt


  1. Heat oven to 350 degrees F.
  2. Prepare cake mix batter according to package directions, except use the egg whites or whole egg and substitute 1/2 cup of the thawed concentrate for the water.
  3. Stir in raisins; set aside.
  4. For syrup, in a small saucepan combine remaining concentrate, the brown sugar, margarine and 1 cup water. Bring to boiling.
  5. Pour syrup into a 2-quart square baking dish.
  6. Immediately drop cake batter by tablespoonsful onto the hot syrup.
  7. Bake for 20 to 25 minutes or until cake topping is golden brown.
  8. Serve warm cake with ice cream or yogurt.

Makes 8 servings.

Calories 308; Fat 8 g; Carb 57 g; Sodium Fiber 0 g

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