Pineapple Cake With Raspberry Sauce

Ingredients:

• 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:

1. 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.
2. 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.
3. 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.