Pineapple Cream Cake
- SERVES
- 15
- COOK TIME
- 30 Min
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
- 1/2 cup mayonnaise
- 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.
Check This Out!
- For more easy pineapple desserts, make our Upside Down Pineapple Muffins, our Pineapple-Orange Pretzel Squares, or our Poolside Party Fluff!
- Want more tropical dinner recipes? Try our Coconut-Crusted Pork Chops, our Tropical Pulled Pork Sliders, or our Hawaiian Meatballs.
- Let them eat cake! Make our Zucchini Spice Bundt Cake, our Banana Wedding Cake, or our Chocolate Custard Cake!