1 1/2 c. pineapple juice
3/4 c. applesauce
8 egg whites or 8 oz. low fat egg substitute
1 pkg. yellow cake mix
1 sm. pkg. Jello, lemon flavored
2 tsp. grated lemon rind
1/2 c. fresh lemon juice (about 3 lemons)
1 1/2 c. powdered sugar

Preheat oven to 350 degrees F. Coat a 8 1/2 x 11 inch pan with vegetable cooking spray. In a small saucepan, simmer pineapple juice until it is reduced to 3/4 cup.

Mix applesauce and egg whites (or egg substitute) in a large bowl. Stir in yellow cake mix, Jello and lemon peel. Slowly drizzle in pineapple juice. Using a mixer, beat for 5 minutes. Pour into prepared pan. Bake for 30-40 minutes.

Meanwhile mix lemon juice into powdered sugar until smooth. Remove cake from the oven when done and poke toothpick holes over the top. Pour lemon/sugar mixture over hot cake. Cut when cool.