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Orange Pineapple Cake

Orange Pineapple Cake

From The Proctor Silex Test Kitchen

Added by Pat


Yield: 12 Servings
Cake Mix:

  • 1 box (18&1/4 oz.) yellow cake mix
  • 4 eggs
  • 1 can (11 oz.) can mandarin oranges, undrained
  • 1/2 cup vegetable oil


  • 1 can (15&1/4 oz.) crushed pineapple, undrained
  • 1 box (1 oz.) vanilla sugar-free instant pudding
  • 1 container (12 oz.) frozen light whipped topping, thawed


  1. In a large bowl, combine cake mix, eggs, oranges, and oil at LOW speed until blended then at MEDIUM speed for 3 minutes.
  2. Divide batter into two greased and floured 9-inch round cake pans. Bake 45 minutes at 325°F. Let cake cool on wire racks.
  3. To make icing, in a medium bowl, beat pineapple, pudding, and whipped topping mix at LOW speed for 3 minutes. Ice cooled cake. Store cake in the refrigerator.

Success Tip:
Cake flavor is enhanced if left overnight in the refrigerator.


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