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Orange Pineapple Cake

11 ounces Mandarin orange sections

1 package yellow cake mix

4 eggs

1/2 cup oil

9 ounces non-dairy whipped topping

16 ounces pineapple chunks, crushed

3-1/2 ounces instant vanilla pudding mix


Drain mandarin orange sections, reserving the liquid.

Combine the orange sections, yellow cake mix, eggs, and cooking oil in a large mixer bowl. Add the reserved liquid and an equal quantity of water; mix well and beat for 2 minutes.

Pour into a greased 13″ x 9″ cake pan and bake at 350 degrees for 30 minutes. Remove from the oven and cool completely.

Meanwhile, combine non-dairy whipped topping, crushed pineapple chunks (undrained), and instant vanilla pudding mix. Spread on cake.

Refrigerate until served.

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