PINEAPPLE CAKE WITH RASPBERRY SAUCE

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Pineapple Cake With Raspberry Sauce image

It simply wouldn't be holidays in our family without this wonderful dessert. Cool and creamy, it looks beautiful drizzled with the simply raspberry sauce.

Provided by SassyMom3

Categories     Dessert

Time 1h30m

Yield 6-8 slice, 6-8 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) package pineapple cake mix
6 egg whites
1/4 cup butter, softened
1 (15 ounce) can crushed pineapple in juice
1 (3 1/2 ounce) package instant lemon pudding mix
1 (16 ounce) package frozen whipped topping, thawed
2 tablespoons lemon juice
1/2 cup sliced almonds, salt-free, for garnish
3 tablespoons cornstarch
2 (10 ounce) packages frozen sweetened raspberries, thawed
1 tablespoon lemon juice
1 tablespoon pineapple juice

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 592.4, Fat 31.2, SaturatedFat 21.8, Cholesterol 20.3, Sodium 350.3, Carbohydrate 75.6, Fiber 5.7, Sugar 49.4, Protein 7.3

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