Pineapple Cake With Raspberry Sauce

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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.

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Steps

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Prepare cake mix as directed , except substitute egg whites for eggs and butter for oil.

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Bake in a 9x13 inch pan as directed.

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Pour pineapple over cake as soon as it comes out of the oven.

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Cool.

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Meanwhile , in another saucepan , combine cornstarch and remaining water.

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Add raspberries.

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Bring to a boil over medium heat.

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Boil and stir for 2 minutes or until thickened.

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Remove from the heat.

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Stir in lemon and pineapple juice.

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Cover and chill for 30 minutes.

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To make the frosting: prepare instant pudding as directed.

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Add lemon juice and fold in whipped topping.

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Let sit 10 minutes.

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Spread over cake and top with raspberry sauce.

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Garnish with almonds if desired.

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Ingredients

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pineapple cake mix, egg whites, butter, crushed pineapple in juice, instant lemon pudding mix, frozen whipped topping, lemon juice, sliced almonds, cornstarch, frozen sweetened raspberries, pineapple juice