1 boxorange cake mix
1 can(s)(21 oz) peach pie filling*
1/2 csour cream
1 pkg(8 oz) cream cheese, softened
1 box(small) instant vanilla pudding mix
1 can(s)(20 oz) crushed pineapple, undrained
1(8 oz) container cool whip whipped topping**
How to Make Orange Delight Cake
- Preheat the oven to 350°F. Ignore the directions on the cake mix box and mix as follows:
With a fork or large spoon, beat the cake mix, pie filling*, eggs and sour cream together for about 1 minute (Make sure it is well blended).
Pour the mixture into an ungreased, parchment paper lined 10x16 inch jelly roll pan. Bake for 25 to 35 minutes. Let cool, in the pan, on a wire rack.
- In a large bowl, whip together the cream cheese, pudding mix and pineapple. Fold in the whipped topping, blend well.
Spread the cream cheese mixture on the cooled cake and refrigerate until ready to serve. Store any leftovers in the refrigerator.
- * I like to chop up the peaches that are in the pie filling so there are more pieces throughout the cake instead of just large chunks here and there.
** I also like to use REAL whipped cream, as I'm not a huge fan of frozen whipped toppings, but the original recipe used Cool Whip (and mixed with the other ingredients, it tastes just fine).