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Pineapple Layer Cake

By: Linda Sakal

"'I often prepare this moist golden cake at Easter, but it's wonderful just about any time of year,' relates Linda Sakal of Biloxi, Mississippi. Pineapple frosting provides the fast finishing touch."

Rate/Review | Read Reviews (25)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (11 ounce) can mandarin oranges, drained
1 (20 ounce) can unsweetened crushed pineapple, drained
1 (3.4 ounce) package instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed

Directions

Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.