Pineapple Cake
"I often prepare this moist golden cake at Easter, but it's wonderful just about any time of year," relates Linda Sakal of Biloxi, Mississippi. Pineapple frosting provides the fast finishing touch.
Ingredients
- 1 package yellow cake mix (regular size)
- 1 can (11 ounces) mandarin oranges, drained
- 1 can (20 ounces) unsweetened crushed pineapple, drained
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 package (12 ounces) frozen whipped topping, thawed
Reviews
My daughter's mother-in-law brought this cake to our annual 4th of July picnic a few years ago. It is absolutely delicious. Just about all of the women asked her for the recipe. She called it "Pig Eating Cake". We even loved the name! It's so easy to make especially if you use a 9x13" pan.
it better if you use 4 eggs in the cake
This has been a family favorite for years. So moist and delicious. If you are looking for a great easy cake, this is the one.
I love this cake.......I have been making it for years, I know I got the recipe from one of my TOH cookbooks, (I have MANY).......it is wonderful on a hot summer day! The citrus taste is so cooling. FYI, I always make it in a 13X9 pan.
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DO NOT MAKE PUDDING. add mix dry. This is such a good cake.
Do you make pudding then add or just add dry pudding
This was delicious and so easy to make. Everyone loved how fruity and light it was. I will definitely be making it again. I think I'll try it with mango next time!
I made this and I cant get the pudding rightAre you supposed to add milk or just the dry pudding powder with the pineapples and whip.I made the pudding with the milk and pineapples first but its too watery. Help please
This recipe is a favorite of mine now. My daughter made it for a family gathering and I love it. She made it in a 9 X 13 pan and added sliced almonds to the top and maraschino cherries down the middle. Either way it is moist and tasty with a light yummy frosting!