Zutaten für Pineapple Orange Cake
- Betty Crocker Super Moist Yellow Cake Mix
- Vegetable Oil
- Walnuts
- 3 large eggs
- Mandarin Oranges
- French Vanilla Instant Pudding
- 1/2 cup heavy whipping cream
- 1 cup well-drained crushed pineapple
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pineapple Orange Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Pineapple Orange Cake
- Preheat oven to 350°F (175°C). Grease the bottom of a 13x9 inch baking pan.
- Lightly flour the greased pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1/2 cup vegetable oil, 1/2 cup chopped nuts (optional), 3 large eggs, and 1/2 cup freshly squeezed orange juice. Beat on low speed for 2 minutes.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan for at least 1 hour.
- While the cake is cooling, prepare the frosting: In a medium bowl, combine 1 package (3.4 oz) instant vanilla pudding mix, 1/2 cup heavy whipping cream, and 1/2 cup cold milk.
- Beat with an electric mixer until thick and creamy.
- Gently fold in 1 cup well-drained crushed pineapple.
- Once the cake is completely cool, frost with the pineapple whipped cream frosting and chill for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
138g
Fat
36g
Carbs
17g
