Pineapple-Orange Cream Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Easy to make and delicious. Ingredients:
1 (18 ounce) yellow cake mix, without pudding |
1 (11 ounce) can mandarin oranges in juice |
4 eggs, beaten well |
1/2 cup oil |
1 (3 ounce) pkge. instant vanilla pudding |
1 (20 ounce) can crushed pineapple in juice |
8 ounces whipped topping |
Directions:
1. Combine first 4 ingredients.
2. Pour into 2-9 inch greased and floured layer cake pans.
3. Bake at 350 degrees for 30-35 minutes. Cool.
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.
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