Pineapple Orange Cream Cake

Pineapple Orange Cream Cake

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Anita Hoffman


An easy to make, light and refreshing, delicious cake.
Great summer dessert.


★★★★★ 1 vote

15 Min
35 Min


  • 1 box
    yellow cake mix, without pudding
  • 1 can(s)
    (11 ounces) mandarin oranges in juice
  • 4
    eggs, beaten well
  • 1/2 c
  • 1 c
    chopped walnuts (optional)

  • 1 pkg
    (3 ounce) instant vanilla pudding
  • 1 can(s)
    (20 ounce) crushed pineapple in juice
  • 8 oz
    whipped topping

How to Make Pineapple Orange Cream Cake


  1. Combine first 4 ingredients.
    Add walnuts, if desired
  2. Pour into 2-9 inch greased and floured layer cake pans.
  3. Bake at 350 degrees for 30-35 minutes.
  4. Combine instant pudding and crushed pineapple.
    Put in refrigerator for an hour.
    When ready to ice, fold in whipped topping.
  5. Frost layers and top and sides of cake.

Printable Recipe Card

About Pineapple Orange Cream Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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