Pineapple Cake With Raspberry Sauce
Ingredients
- 1 (18 1/4 ounce) package pineapple cake mix ⓘ
- 6 egg whites
- 1/4 cup butter, softened ⓘ
- 1 (15 ounce) can crushed pineapple in juice ⓘ
- 1 (3 1/2 ounce) package instant lemon pudding mix ⓘ
- 1 (16 ounce) package frozen whipped topping, thawed ⓘ
- 2 tablespoons lemon juice ⓘ
- 1/2 cup sliced almonds, salt-free, for garnish ⓘ
- Raspberry Sauce ⓘ
- 3 tablespoons cornstarch ⓘ
- 2 (10 ounce) packages frozen sweetened raspberries, thawed ⓘ
Instructions
- Prepare cake mix as directed, except substitute egg whites for eggs and butter for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
- Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon and pineapple juice. Cover and chill for 30 minutes.
- To make the frosting: Prepare instant pudding as directed. Add lemon juice and fold in whipped topping. Let sit 10 minutes. Spread over cake and top with raspberry sauce. Garnish with almonds if desired.
Nutrition & Diet Analysis (per serving)
855
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).