Pineapple Cream Cake
Jun 20, 2013 10:35:55 GMT -5
Post by Trinna D. on Jun 20, 2013 10:35:55 GMT -5
Pineapple Cream Cake
1 Yellow cake mix
2 eggs
1 can (11 oz) mandarin oranges (drained)
1 can (15 oz) crushed pineapple; reserve juice
1/2 C Mayonnaise
1 container (12 oz) frozen whipped topping
2 pkgs (4 serving size) instant vanilla pudding
To Make:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the cake mix, eggs, mandarin oranges, reserved pineapple juice and mayonnaise.
3. Beat with an electric mixer on medium speed, beat about 5 minutes or until blended.
4. Pour into a 9x13 baking dish that has been coated with nonstick cooking spray.
5. Bake for 25-30 minutes or until golden.
6. Allow to cool thoroughly in the pan.
7. In a medium sized bowl, combine the whipped topping, pudding mixes and crushed pineapple; mix well with a spoon
then spread over the top of the cooled cake.
This also works well with two 9 inch layer pans.
1 Yellow cake mix
2 eggs
1 can (11 oz) mandarin oranges (drained)
1 can (15 oz) crushed pineapple; reserve juice
1/2 C Mayonnaise
1 container (12 oz) frozen whipped topping
2 pkgs (4 serving size) instant vanilla pudding
To Make:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the cake mix, eggs, mandarin oranges, reserved pineapple juice and mayonnaise.
3. Beat with an electric mixer on medium speed, beat about 5 minutes or until blended.
4. Pour into a 9x13 baking dish that has been coated with nonstick cooking spray.
5. Bake for 25-30 minutes or until golden.
6. Allow to cool thoroughly in the pan.
7. In a medium sized bowl, combine the whipped topping, pudding mixes and crushed pineapple; mix well with a spoon
then spread over the top of the cooled cake.
This also works well with two 9 inch layer pans.
