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Orange-Pineapple Cake, Convenience (D, TNT)
Source: Atlanta Journal-Constitution
Serves: 12

1 (18-1/4 ounce) box of golden butter cake mix (can substitute any yellow cake mix)
4 eggs
1 (11 oz.) can mandarin oranges in light syrup
1/2 cup canola or other vegetable oil

1 (8 oz.) container whipped topping
1 (3.4 oz.) box instant vanilla pudding
1 (8 oz.) can crushed pineapple in juice

Make Cake:
Preheat oven to 350°F.

Grease and flour two 9"x2" cake pans and set aside.

Combine the cake mix, eggs, oranges with syrup, and oil in a mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy and the oranges have pureed into the batter--about 4 minutes.

Divide equally among pans.

Bake until golden brown and toothpick comes out clean (about 30 to 35 minutes).

Remove cakes to rack to cool for about 5 minutes, then invert onto racks to cool completely.

Make Icing:
Fit the mixer with the paddle attachment. Cream the whipped topping, pudding mix, and pineapple until smooth.

Put one layer on a cardboard cake round. Spread with frosting.

Repeat with remaining layer and finish frosting cake.

Poster's Notes:
The Atlanta Journal-Constitution has an on-going series trying to preserve handed-down Southern family food recipes. I don't know how this fits in with the usually "from scratch" recipes that take hours if not days to prepare, but it certainly makes a great cake.

Posted by Judith Sobel

Nutritional Info Per Serving: 386 Calories