(3)

Pineapple Cream Cake

Rate This Article

Comment On This Article

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!

Serves: 15

Cooking Time: 30 min

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
  • 1/2 cup mayonnaise
  • 1 (12-ounce) container frozen whipped topping, thawed
  • 1 (5.1-ounce) package vanilla instant pudding mix
What To Do:
  1. Preheat oven to 350 degrees F. Drain pineapple, reserving juice; set pineapple aside.
     
  2. 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.
     
  3. 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.


     

OOH ITS SO GOOD!

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

  • Tasty Quick & Easy Recipes
  • Helpful Cooking Tips & Hints
  • Themed eCookbooks
  • Special Partner Offers
  • ...and so much more

Enter Your Email:

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter RSS