• Prep Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 10

Orange Pineapple Layer Cake

  • Recipe Submitted by on

 Ingredients List

  • cake:
  • 1 package yellow cake mix
  • 1/2 cup vegetable oil
  • 1 can (11 oz) mandarin oranges, undrained
  • 3 large eggs
  • 1/2 cup sour cream
  • frosting:
  • 1 can (8 oz) crushed pineapple, undrained
  • 1 package (3.5 oz) instant vanilla pudding
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar


Preheat oven to 350 degrees. Grease and flour 3 (8 or 9 inch) round cake pans.
In a large bowl, beat the cake mix, oil, oranges, eggs and sour cream until well blended.
Evenly divide the batter among the 3 cake pans.
Bake for 16-20 minutes, or until a toothpick inserted in center comes out clean.
Let cool in the cake pans for 20 minutes and then turn the cake pan upside down onto a cooling rack (to release the cake) and let the cakes cool completely.
To make the frosting: Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, unil stiff peaks form.
In a separate bowl combine the crushed pineapple and instant vanilla pudding (just the dry powder, do not prepare). Stir together until combined.
Add the whipped cream into the pineapple/pudding mixture and stir together to combine completely. If you are having trouble combining it then use a handheld blender to blend it up and mix together.
Place your 1st cake layer on your serving plate of choice. Frost in between each layer, and the top and sides of the cake with the pineapple whipped cream mixture.
Serve right away or refrigerate cake until ready to serve. It's best refrigerated. Overnight is my preference or refrigerate at least 4-6 hours.

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