Orange Pineapple Cream Cake

Orange Pineapple Cream Cake

Anita H
Edited on Jan 02, 2010

Easy to make and delicious.


1 yellow cake mix (without pudding)
1 can (11 oz.) mandarin oranges, in juice
4 eggs. beaten well
1/2 cup-3/4 cup oil
1 (3 oz.) pkge. instant vanilla pudding
1 (20 oz.) can crushed pineapple, with juice
8 oz. whipped topping


In a large mixing bowl, combine cake ingredients.
Pour into 2- 9 inch layer cake pans that have been greased and floured.
Bake at 350 degrees for 30-35 minutes. Cool.
In a large mixing bowl, combine pudding and crushed pineapple. Put in refrigerator for an hour or two .
When ready to ice, fold in whipped topping. Frost layers and top and sides of cake.

Not a NESTLÉ®-tested recipe.

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