Zutaten für Orange Pineapple Cake
- Yellow Cake Mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (11 oz) can mandarin oranges, including juice
- Crushed Pineapple
- Instant Vanilla Pudding
- 1 (16 oz) container Cool Whip
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Zubereitung von Orange Pineapple Cake
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, combine one box (15.25 oz) white cake mix, 1/2 cup vegetable oil, 3 large eggs, and one 11-oz can mandarin oranges, including their juice.
- Divide batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overbake.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, prepare the icing: Drain one 20-oz can crushed pineapple, reserving the juice.
- In a large bowl, combine 16 oz Cool Whip, 3.4 oz instant vanilla pudding mix, and the drained crushed pineapple.
- Once cakes are completely cool, brush each layer with a tablespoon of the reserved pineapple juice.
- Frost the layers with the pineapple Cool Whip mixture, and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
243g
Fat
54g
Carbs
28g
