Pineapple Lemon Cake By Anonymous recipe Comments | 0 Favorites | 29 Print Super moist, light for summer. Everyone will want this recipe! Pineapple Lemon Cake Ingredients 1 (18.25 ounce) package lemon cake mix6 egg whites1/3 cup applesauce1 (3.5 ounce) package instant vanilla pudding mix1 (15 ounce) can crushed pineapple with juice1 (16 ounce) package frozen whipped topping, thawed Instructions 1 Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9×13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool. 2 To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.