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Pineapple Cake With Raspberry Sauce

  • 6servings
  • 90minutes
  • 592calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C, D, E
MineralsCopper, Natrium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package pineapple cake mix

  2. 6 egg whites

  3. 1/4 cup butter , softened

  4. 1 (15 ounce) can crushed pineapple in juice

  5. 1 (3 1/2 ounce) package instant lemon pudding mix

  6. 1 (16 ounce) package frozen whipped topping, thawed

  7. 2 tablespoons lemon juice

  8. 1/2 cup sliced almonds, salt-free, for garnish

  9. 3 tablespoons cornstarch

  10. 2 (10 ounce) packages frozen sweetened raspberries , thawed

  11. 1 tablespoon lemon juice

  12. 1 tablespoon pineapple juice

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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