Saturday, June 24, 2017

Pineapple Orange Layer Cake

With warm weather upon us, I thought I'd share this cake which I make when I'm at our island home, CalypsoBlu. It's cool and refreshing, easy and fast to make and always popular.

Julian's Pineapple Orange Layer Cake
It uses a boxed cake make as its base and includes a pre-made whipped topping. It's not my usual 'all from scratch' recipe, but when there are many things to do outside you don't want to spend all day baking in the kitchen.

1 box yellow cake mix 
      plus ingredients the mix requires (usually oil and eggs)
1 can mandarin oranges 11 ounces, drained
1 can unsweetened crushed pineapple 20 ounces, drained
1 package dry instant vanilla pudding mix 3.4 ounces
12 ounces Cool Whip or stabilized whipped cream

Prepare cake batter according to the directions on the box. 

Reserve 3-4 slices of the oranges for garnish. Add the remaining drained oranges and beat into the prepared cake mix until small chunks remain. Pour into two 9-inch round baking pans that have been sprayed with food release or oil (Pam).

Bake at 350F degrees for 22-25 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and cool for 10 minutes and then turn them out onto wire racks to cool completely. 

In a bowl, stir together the drained pineapple and dry vanilla pudding mix. Fold in the Cool Whip and combine thoroughly to prepare a frosting.

Place the first cake on a serving plate. Spread some of the frosting on the top of one layer. Place the other layer of cake on top of that. Spread the remaining frosting on the top of the cake. Garnish with reserved oranges.   Refrigerate uncovered at least 2 hours before serving.

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