Orange Pineapple Torte

Not only did this cake look good, it also tasted really good with a nice light fruity flavor. It was impossible for us to eat just a little bit, and I feel bad to say that we ate nearly all of it in one night. It is really inexpensive to make. If you make it, plan on about two hours for the finished product due to the cooling time for the cake after it comes out of the oven before you can put the topping and frosting on.

Cost: About $5.00 ($0.42 per serving) - Pineapple ($1.15), Oranges ($0.69), Pudding mix ($0.66 x 2), Cake mix ($0.91), Light Whipped Topping ($0.99).

Prep: 25 minutes

Bake: 25 minutes + cooling (about 30 minutes)

Yield: 12 servings

• 1 package (18 1/4 ounces) yellow cake mix
• 2 packages (1 ounce each) sugar-free instant vanilla pudding mix, divided
• 4 egg whites
• 1 cup water
• 1/4 cup canola oil
• 1/4 teaspoon baking soda
• 1 cup cold fat-free milk
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 1 can (20 ounces) unsweetened crushed pineapple, well drained
• 1 can (11 ounces) mandarin oranges, drained, divided
• Fresh mint (optional)

1. In a large bowl, combine cake mix, one package of pudding mix, egg whites, water, oil and baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely.
3. For filling, combine milk and remaining pudding mix. Whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping. In a medium bowl, combine 1 1/2 cups pudding mixture with pineapple and half of the oranges.
4. Slice each cake layer in half horizontally. Spread pineapple mixture between the layers. Frost top and sides of cake with remaining pudding mixture. Garnish with remaining oranges and mint if desired. Store in the refrigerator.

Nutrition: (1 slice) 335 calories, 9 g fat, 0 g saturated fat, Trace cholesterol, 516 mg sodium, 58 g carbohydrate, 0 g fiber, 4 g protein.