This is the dessert that Friend Barb served to the Farkle group last week. She also served the Cowboy Salsa which was a big hit. This Lemon Cake Dessert was so light tasting. The only added sugar was in the cake mix as everything else in the cake, was sugar-free. If you want to print the recipe, use the print icon at the end of the post. You will be given the option to print without the pictures.
LEMON CAKE DESSERT
Cake
1 Duncan Hines Lemon Cake Mix
4 eggs
3/4 cup oil
1 11 oz can of mandarin oranges (undrained)
Topping
1 pkg sugar-free instant vanilla pudding
1 20 - oz can crushed pineapple (undrained)
1 8 - oz container of lite whipped topping
Preheat oven to 350 degrees F. Grease and flour a 9 x 13 - inch baking pan. Set aside.
Combine cake mix, eggs, oil, and oranges in large mixing bowl on low until moistened. Then increase speed to medium and beat 2 minutes. Pour and spread in cake pan.
Bake for 30 minutes or until done.
Cool in pan on wire rack.
Mix the pudding mix with the crushed pineapple; stir til thoroughly mixed. Fold in whipped topping. Spread over cooled cake.
Cover and refrigerate.
Cut into squares to serve.
LEMON CAKE DESSERT
Cake
1 Duncan Hines Lemon Cake Mix
4 eggs
3/4 cup oil
1 11 oz can of mandarin oranges (undrained)
Topping
1 pkg sugar-free instant vanilla pudding
1 20 - oz can crushed pineapple (undrained)
1 8 - oz container of lite whipped topping
Preheat oven to 350 degrees F. Grease and flour a 9 x 13 - inch baking pan. Set aside.
Combine cake mix, eggs, oil, and oranges in large mixing bowl on low until moistened. Then increase speed to medium and beat 2 minutes. Pour and spread in cake pan.
Bake for 30 minutes or until done.
Cool in pan on wire rack.
Mix the pudding mix with the crushed pineapple; stir til thoroughly mixed. Fold in whipped topping. Spread over cooled cake.
Cover and refrigerate.
Cut into squares to serve.
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