Pineapple Orange Cream Cake
By
Anita Hoffman
@scent4U
5
Great summer dessert.
★★★★★ 1 vote5
Ingredients
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1 boxyellow cake mix, without pudding
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1 can(s)(11 ounces) mandarin oranges in juice
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4eggs, beaten well
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1/2 coil
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1 cchopped walnuts (optional)
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FROSTING
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1 pkg(3 ounce) instant vanilla pudding
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1 can(s)(20 ounce) crushed pineapple in juice
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8 ozwhipped topping
How to Make Pineapple Orange Cream Cake
- Combine first 4 ingredients.
Add walnuts, if desired - Pour into 2-9 inch greased and floured layer cake pans.
- Bake at 350 degrees for 30-35 minutes.
Cool. - Combine instant pudding and crushed pineapple.
Put in refrigerator for an hour.
When ready to ice, fold in whipped topping. - Frost layers and top and sides of cake.