Orange Pineapple Cake

I made this cake last week to serve to company and everyone loved it. The orange flavor doesn't overpower the cake but makes it so refreshing. The pineapple in the topping adds a nice tang, too. My kids have already asked that I make it again, so it's a winner with them.

Here's what you need:

1 can (11 oz) mandarin oranges, undrained
1 yellow cake mix
1/2 cup oil
4 eggs
2 cups heavy whipping cream
1 can (8 oz) crushed pineapple, undrained
1 box instant vanilla pudding

If you have a stand mixer, dump the oranges into the bowl. Beat on medium speed for a few minutes until the oranges are chopped into small pieces. If you don't have a stand mixer, you can still use a hand-held one with beaters to do this.


Add the cake mix, oil, and eggs. Beat for about 2 minutes until well-blended.


Spread into a greased 9x13 pan and bake at 350 degrees for 25-30 minutes. Allow to cool completely.


When the cake has cooled, prepare the topping. Beat the whipping cream until soft peaks form. To get the best results, place your bowl and beaters in the freezer for about 15 minutes prior to whipping.

Fold in the pineapple and pudding mix. Spread over cake.


Chill until ready to serve.


My family liked this cake even better the next day. The flavors blended perfectly and for some reason, we all thought it was so good when it was really cold. This cake will be at the top of my list of go-to desserts from now on.