Infused with tropical flavors like orange and pineapple, and frosted with a pineapple whipped cream, this easy layered pineapple orange 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.
Tips for making this recipe
- Use light or sugar-free pudding and whipped topping to cut back on calories. Or try replacing the oil with applesauce
- Try adding some orange zest to the pineapple frosting for some extra zing!
- Remember, DO NOT drain your oranges or pineapple. The extra liquid helps make the cake moist, and you definitely need the liquid from the pineapple to combine with the instant pudding in the frosting.
- Don’t just grease your pan, either grease and flour your pan, or grease and line with parchment paper. The liquid from the oranges can cause a bit of sticking, so it’s best to be on the safe side.
Because of the whipped cream topping, it’s best to store any uneaten cake in the refrigerator.
Some people say starting with a cake mix is cheating, but I say it’s a brilliant timesaver. Besides, who needs to know?
This cake was incredibly yummy! I baked mine in two rounds and stacked them with frosted tops. Absolutely delicious! Thanks for the recipe.”
Alaina
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 this cake. In fact, if I left my husband alone with this fruity dessert, the entire thing would disappear.
If you need a simple but impressive dessert for any occasion, you can’t go wrong with this Easy Pineapple Orange Layer Cake.
FAQS
Can I make this cake in a 9×13 pan?
Absolutely! You’ll probably need to add a few minutes to the cooking time. Just be sure to check your cake for doneness using a toothpick or cake tester.
Can I make this cake with fresh fruit?
Not really. You need the moisture and liquid from the canned fruit for this cake to turn out well. But you can definitely garnish it with fresh fruit!
More Easy Recipes for Everyday Life
Need more easy meal ideas? Browse our collection of delicious, family friendly recipes that won’t leave you spending hours in the kitchen.
WHAT DO I NEED TO MAKE THIS RECIPE?
- Yellow cake mix – your favorite brand
- Vegetable oil
- Canned mandarin oranges -do not drain
- Eggs
- Sour cream – light works fine
- Crushed pineapple – do not drain
- Instant vanilla pudding mix – not cook and serve
- Heavy cream – or whipping cream
Be sure and save this recipe for Easy Pineapple Orange Layer Cake to your favorite Pinterest board for later.
Easy Pineapple Orange Layer Cake
Ingredients
- 1 yellow cake mix
- 1/2 cup vegetable oil
- 1 11 oz. can mandarin oranges undrained
- 3 eggs
- 1/2 cup sour cream
- 1 8 oz. can crushed pineapple undrained
- 1 3.5 oz package 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 1 yellow cake mix, 1/2 cup vegetable oil, 1 11 oz. can mandarin oranges, 3 eggs and 1/2 cup 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 1 8 oz. can crushed pineapple and 1 3.5 oz package instant vanilla pudding
- With an electric mixer, beat the 1 3.5 oz package instant vanilla pudding 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.
32 comments
BJ
I couldn’t find an 18.25 oz box of cake mix. Did you mean 15.25?
Danelle
I published this recipe over 10 years ago, when cake mixes were bigger. The size available now should still work. You can also add a few extra tablespoons of flour to make up the difference.
Chris
Should the cakes be cooled prior to frosting?
Danelle
Yes.
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.