Sunny Pineapple Orange Cake
A light and refreshing Sunny Pineapple Orange Cake made with yellow cake mix, mandarin oranges, vanilla pudding, and crushed pineapple, finished with a creamy whipped topping.
12 Servings
Ingredients
For the Cake:
- 1 box yellow cake mix
- 5 large eggs
- 1 small box instant vanilla pudding mix
- 1 can mandarin oranges drained and segmented
- 2 teaspoons orange extract
- ⅓ cup oil
For the Topping:
- 1 small box instant vanilla pudding mix
- 1 container Cool Whip 8 ounces
- 8 ounces crushed pineapple drained
- Additional mandarin orange segments for garnish (optional)
Instructions
Prepare the Cake Layers
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the yellow cake mix, eggs, pudding mix, drained mandarin oranges, orange extract, and oil. Mix until smooth and well combined.
Bake the Cake
- Divide the batter evenly between the two prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before assembling.
Prepare the Topping
- In a medium bowl, combine the crushed pineapple with the pudding mix. Gently fold in the whipped topping until light and fluffy. Ensure the mixture is evenly blended.
Assemble the Cake
- Place one cooled cake layer on a serving plate. Spread a layer of the prepared topping evenly over the surface. Add the second cake layer on top and frost the top and sides with the remaining topping.
Garnish and Serve
- Garnish with mandarin orange segments and additional pineapple pieces if desired. Chill for at least 30 minutes before serving to allow the flavors to set.
Notes
To make this cake gluten-free, substitute a certified gluten-free yellow cake mix and gluten-free instant pudding mix. Confirm that all additional ingredients, including whipped topping and canned fruit, are labeled gluten-free.