Pineapple Cake Recipe

This cake recipe is so so delicious and really easy to make! It was a big hit at Sarah’s bridal shower.

(Recipe adapted from Taste of Home)

Cake Ingredients :
♦ 1 Box of Betty Crocker Golden Vanilla Cake Mix
♦ 1 cup of water
♦ 1/2 cup of vegetable oil
♦ 1 Can (3.4 oz) of Mandarin oranges, fully drained

Frosting Ingredients:
♦ 1 package of (3.4 oz) instant vanilla pudding mix
♦ 1 can of Dole crushed Pineapple, fully drained
♦ 1 tub (12 oz) of Lite Cool Whip, thawed
Preheat oven to 350 degrees. Grease two 9-inch cake pans and cut out parchment paper to place on the bottom of each pan. Beat on medium speed the cake mix, water, and oil in large bowl until blended. Add in the fully drained Mandarin oranges.

Pour evenly into the two pans and bake for 25 minutes or until a toothpick insterted near the center of the cake comes out clean. Cool for 10 minutes before removing from pans. Take a butter knife and slide it between the cake and the pan to loosen. Gently remove pan from cake by holding the cake upside-down on your hand. Remove parchment paper while the cake is upside-down on your hand, and gently place the cake right-side up on wire racks to cool completely.

While cakes are completely cooling, make the frosting. Combine fully drained pineapple and dry pudding mix. Fold in Cool Whip.

When the cakes are fully cooled, you can frost the cake. Spread generously between layers, over the top, and then spread evenly along the sides.

Keep refrigerated… Enjoy your yummy pineapple cake!

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