Source: Taste of Home Cookbook

This crowd pleaser is so delicious that everyone will want the recipe! Moms love this fabulous dessert.
Serves: 12
Prep Time: 8 minutes
Cook Time: 30 mins.


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

In a mixing 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. Pour into two greased and floured 9-in. round cake pans. Bake at 350 degrees 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. 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. 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.