Ingredients for Pineapple Orange Cream Cake
- Yellow Cake Mix
- Mandarin Oranges In Juice
- 2 large eggs
- Oil
- Instant Vanilla Pudding
- Crushed Pineapple In Juice
- 1 (8 ounce) container whipped topping
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How to Make Pineapple Orange Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Add 1 cup granulated sugar, ¾ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup orange juice. Mix until well combined.
- Gradually add 1 cup crushed pineapple, ensuring it's well incorporated into the batter.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While cakes cool, prepare the filling: In a medium bowl, whisk together 1 (3.4 ounce) package instant vanilla pudding mix and 1 cup cold milk until smooth. Gently fold in 1 (20 ounce) can crushed pineapple, reserving ¼ cup for garnish.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of the pineapple pudding mixture.
- Top with the second cake layer.
- Frost the entire cake with the remaining pineapple pudding mixture.
- For the whipped topping: Gently fold 1 (8 ounce) container of whipped topping into the reserved ¼ cup of crushed pineapple.
- Spread the whipped pineapple topping over the frosted cake.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
143g
Fat
26g
Carbs
17g
