Pineapple-Orange Cream Cake

Ingredients:
1 (15.25 oz) can crushed pineapple, undrained
1 (18.25 oz) package yellow cake mix
1 (11 oz) can mandarin oranges in light syrup, drained
½ cup egg substitute
½ cup fat-free mayonaise
cooking spray
1 (12 oz) container Cool Whip Free
1 (1 oz) package sugar-free vanilla instant pudding

Instructions:
Preheat oven to 350°.  Drain pineapple, reserving liquid, and set pineapple aside.  Combine reserved pineapple juice, cake mix, mandarin oranges, egg substitute, and mayonaise in a large bowl.  Beat with a mixer at medium speed until well blended.  Pour batter into a 9 x 13 baking pan coated with cooking spray.

Bake at 350° for 35 minutes or until toothpick inserted in the middle comes out clean.  Remove from oven and let cool in the dish on a wire rack.

Combine drained pineapple, whipped topping, and vanilla pudding mix in a medium bowl.  Beat on low speed until just blended.  Spread pineapple mixture evenly over the top of a cooled cake.  Store in the refrigerator.

Special Information:
This is a wonderful dessert to share for the holidays!