Pineapple Cream Cake
Need a yummy dessert for a covered-dish supper? Then this is your ticket! You can even make it a day or two ahead, and grab it from the fridge on your way out the door!
What You'll Need:
1 (15-ounce) can crushed pineapple, undrained
1 (18.25-ounce) package yellow cake mix
2 large eggs
1 (11-ounce) can mandarin oranges, drained
1 (12-ounce) container frozen whipped topping, thawed
1 (5.1-ounce) package vanilla instant pudding mix
What To Do:
- Preheat oven to 350 degrees F. Drain pineapple, reserving juice; set pineapple aside.
- Combine pineapple juice, cake mix, eggs, mandarin oranges, and mayonnaise in a large mixing bowl. Beat at medium speed with an electric beater until blended. Pour batter into a greased 9- x 13-inch baking dish. Bake 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in dish on a wire rack.
- Combine drained pineapple, whipped topping, and pudding mix in a mixing bowl; beat at low speed until blended. Spread mixture evenly over cake. Cover and chill at least 1 hour before serving. Store in refrigerator.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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