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