EASY PINEAPPLE ORANGE LAYER CAKE — Infused with tropical flavors like orange and pineapple, and frosted with a pineapple whipped cream, this easy layered cake is as pretty as it is delicious.
This Easy Pineapple Orange Cake is so moist and delicious, and more importantly, it’s pretty quick and easy to put together.
Layer cakes are not my forte, so if I say it’s easy, well…..that’s really saying something. The biggest trick when it comes to layer cakes is baking your layers in separate pans.
I made this for the office today, and it was a HUGE HIT. People just raved and raved about it. Very easy to make and gets lots of compliments. Thank you so much for adding this to your website. ~ Heidi
I resisted buying a third cake pan for years, and insisted on cutting my cakes in half horizontally when I wanted to make more than two layers.
I don’t usually opt for more than three layers in a cake, but no matter how many layers you want, just get that many cake pans. Trust me on this.
For a less indulgent cake, you can substitute light, fat-free or sugar-free ingredients in this recipe, and replace the oil with applesauce.
Because of the whipped cream topping, it’s best to store any uneaten cake in the refrigerator. This is a perfect dessert for Easter dinner, as well as those warm weather barbecues and summer holiday get-togethers.
My entire family raves every time I make it!
Here’s what you’ll need to make Easy Pineapple Orange Layer Cake
- Yellow cake mix
- Vegetable oil
- Canned mandarin oranges
- Eggs
- Sour cream
- Crushed pineapple
- Instant vanilla pudding mix
- Heavy cream
Easy Pineapple Orange Layer Cake
Infused with tropical flavors like orange and pineapple, and frosted with a pineapple whipped cream, this easy layered cake is as pretty as it is delicious.
Ingredients
- 1 package (18.25 oz.) yellow cake mix
- 1/2 cup vegetable oil
- 1 can (11 oz.) mandarin oranges, undrained
- 3 eggs
- 1/2 cup sour cream
- 1 (8 oz.) can crushed pineapple, undrained
- 1 package (3.5 oz.) instant vanilla pudding
- 2 cups heavy cream
Instructions
- Preheat oven to 350 degrees. Grease and flour 3 (8 or 9 inch) round cake pans.
- In a large bowl, beat the cake mix, oil, oranges, eggs and sour cream until well blended.
- Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
- Meanwhile, in a medium bowl combine the crushed pineapple and instant pudding mix.
- With an electric mixer, beat the cream until soft peaks form. Fold the pineapple mixture into the whipped cream to combine.
- Frost in between each layer, and the top and sides of the cake with the pineapple whipped cream mixture. Refrigerate cake until ready to serve.
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If you love this recipe, you might also like:
Tropical Cherry Pineapple Dump Cake
Coconut Tres Leches Cake
Easy Poppy Seed Cake
Who Dished It Up First: Adapted from Taste of Home
anniebakes
I don’t care for pineapple, but THAT looks good enough to eat!
anne
http://www.anniebakes.net
Mama Holli
Every single cotton pickin time I come over here I leave STARVING!!! Shame on you for posting up such wonderful recipes!!! YUM!!!
Mama Holli
I am linking this one up on Midchix.com in the Mama Can Cook Flock l! If there is anyone in Blogland who wants to link up some good recipes you can do the same! Mine are not as good as these but one can dream! I am looking for something to make with my hamburger meat,,,heading over to your Favorite Dishes right now!
mary katharine
Oh so glad you found me, so that I could find this … I mean you:)! I’m following and can’t wait to get cooking. Everything looks wonderful!!
Alaina
This cake was incredibly yummy! I baked mine in two rounds and stacked them with frosted tops. Absolutely delicious! Thanks for the recipe 🙂
http://www.fairhopefoodie.com/2010/06/pineapple-orange-cake.html
I keep coming to your blog for more great recipes. Keep up the good work!
Theresa @DearCreatives
Sounds like a delicious combination. I’m pinning. Can’t wait to try your recipe.
Norma | Allspice and Nutmeg
This cake is gorgeous and I’m sure delicious. Yum!
Theresa H. Roach
That looks delicious! I think I will make this for our Easter lunch! Thanks for the recipe! HUGS!
Heather
I’m splitting one box of cake mix into 3 pans correct? Thanks!
Heather
Thanks Danelle!!
Heidi
Danelle – just an update, I made this for the office today, and it was a HUGE HIT. People just raved and raved about it. Very easy to make and gets lots of compliments. Thank you so much for adding this to your website.
Sandra Chavez
It looks delicious
LeeAnn
Could this be made into cupcakes?
Lois Purkey
Dear Reader, I have baked this cake for many years. I have made layers and sheet cakes, and I see no reason that cupcakes could not be used. Freezing does not harm the flavor; just wrap tightly and take out when ready to serve. This cake is a wonderful dessert, winter or summer; serve with coffee, tea, or good old ice water!
Lois
bobbi
Sounds absolutely wonderful. If making as a 9×13 how long would I bake it? Thank you. Can’t wait to make this.
Danelle
I would say 25-30 minutes for a 9×13 Bobbi.
Ebonya Stubbs
If i forgot to put the eggs in does it totally ruin the cake
john
do you recommend crushed pineapple in syrup or juice in this recipe
Nicole
Am I splitting the one box of cake mix into 3 cake pans?
carla
this cake looks good, but I want to know can you just put the orange peel instead the oranges
Danelle
You probably could, but the canned oranges are what makes the cake so moist and delicious, so the cake would probably be a little more dry.
melissa
when you say a “box of yellow cake mix” , do i do all the other things the box calls for (add oil and eggs per the box recipe) as well as the items you listed to make the pineapple orange cake mix…. i am pretty sure no one will be reading this on Easter Sunday, but i sure would like to make it today if anyone has an answer to this question. cant wait to try it!
Julie
I use Duncan Hines Yellow Butter Cake mix. Follow this recipe, not the one on the cake box. Been making and giving to friends for years, Everyone wants the recipe.
nadine
Can you make this cake as one layer instead of 3 layers? I don’t like icing three layers.
Danelle
That works fine.
Reddy
Do i have to use whole can of oranges including the juice
Judy
I am making this cake for a dinner party. I plan to assemble the cake on the morning before the party and store it in the refrigerator. Should I wait until later to frost the cake? Do I need to let the cake come to room temperature before serving?
Danelle
I don’t think you need to wait until later to frost it. But I think cakes do generally taste better served at room temperature. Straight from the refrigerator would still be fine though.
Chris
Should the cakes be cooled prior to frosting?
Danelle
Yes.