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Pineapple Lemon Cake

1 (18.25 ounce) box lemon cake mix
6 egg whites
1/3 cup applesauce
1 small box vanilla instant pudding
1 (14 or 16 ounce) can crushed pineapple with juice
1 (16 ounce) package frozen whipped topping, thawed

Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 13 x 9-inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.

To make the frosting, prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.

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