1 box of yellow or white cake mix
1 20oz can of crushed pineapple with juice
1/2 cup of applesauce
1 brick cream cheese (at room temperature)
1/2 cup sugar (or splenda)
1 tub of cool whip topping
1 pint each of raspberries and blueberries
To make the cake: mix together the cake mix, eggs, applesauce and the juice from the crushed pineapple. Once the cake batter is smooth, fold in the crushed pineapple. Pour batter into a well sprayed 9x13pan and bake at 350 degrees for 30 minutes (or until cake is set).
To make the cheesecake topping: cream the sugar and cream cheese together until it is fluffy. Then fold in the cool whip. Spread the cheesecake topping over the cooled cake and refrigerate for 4-6 hour or overnight.
Before serving add your blueberries and raspberries in a flag pattern.