Pineapple Orange Cake

This is a moist, orange cake with a delicious, light pineapple topping.  It is a quick and easy dessert to make and perfect to serve when you want a light dessert. 

 Ingredients

1 (18.25 oz.) pkg. yellow or white cake mix
1 (11 ox.) can mandarin oranges, undrained
4 eggs
1/2 c. unsweetened applesauce or sour cream

Topping

1 (20 oz.) can crushed pineapple, undrained
1 pkg instant vanilla pudding mix
1 (10 oz.) carton whipped topping

Directions

Preheat oven to 350°. Lightly grease or spray a 13 z 9 cake pan.

 In a large bowl, combine cake mix, oranges, eggs and applesauce or sour cream.  Beat on low speed for 2 minutes. 

Pour the cake mixture into the prepared cake pan.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. 

Place on a cooling rack to cool.

Prepare the frosting.

In a bowl, combine crushed pineapple, and instant vanilla pudding mix.  Beat until thoroughly combined. 

Gently fold in the whipped cream. 

Spread over cooled cake.  Place the cake in the refrigerator for at least 1 hour before serving.  

Store the cake in the refrigerator.

Notes

You can add up to 16 ounces of whipped cream, if you like extra frosting on your cake.