Description
A refreshing cake that combines the tropical sweetness of pineapple with the zesty tang of oranges, perfect for summer gatherings.
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (15 oz) mandarin oranges, drained
- 4 large eggs
- 1/2 cup vegetable oil
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup whipped topping
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine cake mix, crushed pineapple with juice, mandarin oranges, eggs, and vegetable oil. Mix until well blended.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- In a separate bowl, mix instant pudding mix with whipped topping and powdered sugar until smooth.
- Spread the topping over the cooled cake and refrigerate for at least 1 hour before serving.
Notes
For a lighter version, use sugar-free cake mix and pudding. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 4g