Light Pineapple Cake

Instructions

1. Grease and flour 2 (9-inch) round cake pans.
2. Combine cake mix, pineapple juice, water, and egg whites in a large mixing bowl. Blend with mixer on low speed 30 seconds.
3. Beat at medium speed for 2 minutes.
4. Divide batter evenly between the prepared pans.
5. Bake at 350°F for 29 to 32 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the cakes for 10 minutes, then remove from pans and cool completely.
7. In a small saucepan, combine crushed pineapple and cornstarch. Blend until smooth.
8. Heat over medium heat, stirring constantly, until mixture boils.
9. Reduce heat and cook, stirring constantly, for 1 minute.
10. Remove from heat and allow to cool.
11. Prepare whipped cream frosting.
12. Place one cake layer on a serving plate and spread the top with frosting.
13. Spoon the thickened pineapple sauce over the frosting.
14. Top with the second cake layer.
15. Frost the sides and top of the cake.
16. Refrigerate until ready to serve.