A ‘cake-mix-easy’, moist mandarin orangecake with a creamy vanilla pineapple whipped frosting.
Recipe: Orange PineappleCream Cake
Cake: 1 (18.25-ounce) package yellow cake mix 1 (11-ounce) can mandarin oranges 4 large eggs 1/2 cup vegetable oilFrosting: 1 (4-serving size) package instant vanilla pudding mix 1 (20-ounce) can crushed pineapple, undrained 1 (8-ounce) container nondairy whipped topping
Preheat oven to 350°F (175°C).Grease and flour 2 (9-inch) round cake pans; set aside.
In a large mixing bowl, combine all cakeingredients and beat with an electric mixer on medium speed for2 minutes. Pour batter into prepared cake pans.
Bake for 25 minutes or until tested donewhen wooden pick inserted in center comes out clean. Cool cakesin pan for 10 minutes on wire rack. Carefully remove cakes frompans and cool completely on wire racks.
Split cooled cakes in half horizontallyto make 4 layers.
In a large mixing bowl, combine puddingmix and crushed pineapple, stirring for 1 to 2 minutes. Foldin whipped topping. Spread betweenlayers and frost the cake.
Makes 12 servings.
Crunchy Pineapple Cake by Tarla DalalIf the Orange PineappleCream Cake recipe was useful and interesting, you can share it with your friends or leave a comment.