Description
This Pineapple Orange Cake is a tropical delight with a moist, citrus-infused sponge and a creamy whipped pineapple frosting. Perfect for any occasion!
Ingredients
Scale
For the Cake:
- 1 box yellow cake mix
- 4 large eggs
- ½ cup vegetable oil
- 1 can (11 oz) mandarin oranges, undrained
- ½ cup pineapple juice (from the crushed pineapple can)
For the Frosting:
- 1 can (20 oz) crushed pineapple, drained
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 tub (8 oz) whipped topping (Cool Whip)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine cake mix, eggs, oil, mandarin oranges (with juice), and pineapple juice. Mix until smooth.
- Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let it cool completely.
- For the frosting, mix drained crushed pineapple with vanilla pudding mix. Fold in the whipped topping until smooth.
- Spread the frosting evenly over the cooled cake.
- Refrigerate for at least 1 hour before serving for the best flavor.
Notes
- For a stronger citrus flavor, add orange zest to the batter.
- Store in an airtight container in the refrigerator for up to 4 days.
- This cake tastes even better the next day as the flavors meld together.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American