Pineapple Orange Cake uses smaller serving size of pudding, eggproduct

 Pineapple Juice This deceptively ''light'' cake is full of calories, but it's sogood — especially in the summertime. PINEAPPLE ORANGE CAKE 1 box yellow cake mix; 4 eggs; 3/4 cup oil; 1 small can mandarinoranges with juice. Mix together the above ingredients according to directions oncake-mix box. Pour batter into a 9-by-12-inch cake pan. Bake at 350degrees for about 25 minutes, or until done. Cool and frost withtopping. 1 8-oz. carton whipped topping (like Cool Whip); 1 6-oz. boxinstant vanilla pudding; 1 small can crushed pineapple with juice. Preheat the oven to 350 degrees. Spray a 9-by-13-inch pan withnonstick cooking spray. In a large bowl, beat together the cake mix, egg substitute, oil,oranges with juice and water. Beat for 2 minutes with a mixer onhigh speed. Pour the batter into the prepared pan, and bake for 25minutes, until the edges are lightly browned and a sharp knifeinserted into the center comes out clean. Cool on a rack.