Low-Fat Cherry Chip Cake

Directions

1. 1
   Mix cherry Jell-O with 1 cup boiling water; set aside.
2. 2
   Mix egg whites, 1/3 cup water and drained pineapple (save juice).
3. 3
   Mix with cherry chip cake mix and bake in a 9 x 13-inch pan (lightly greased) at 350° for 35 minutes or until done.
4. 4
   Let cool and take a toothpick and punch holes all over the top; pour saved pineapple juice all over the top and let soak about 5 minutes.
5. 5
   Cover with whipped topping and spread evenly the pie filling over whipped topping.
6. 6
   Refrigerate and serve cold.