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 This recipe for Pineapple Cream Cake was
submitted by Ronnie Rackley.
Pineapple
Cream Cake
- Cake:
- 1 (18.25-ounce) package
butter (yellow) cake mix
- 3 large eggs, beaten
- 1 (11-ounce) can mandarin
oranges
- 3/4 cup vegetable oil
-
- Icing:
- 2 (4-serving size) packages
vanilla pudding
- 1 (8-ounce) package cream
cheese, room temperature
- 1 cup crushed pineapple
drained
- 1/2 cup sweetened flaked
coconut
- 1 cup sweetened condensed
milk
- 1 (12-ounce) container
non-dairy whipped topping
- For Cake: Drain juice
from can of mandarin oranges, saving
juice. Set oranges aside.
- Mix juice with cake mix,
add eggs and mix well
with an electric mixer. With
a spoon stir in mandarin oranges.
- Grease and flour 3 round
pans, then bake according
to package directions.
- Cool completely before
frosting.
- For Icing: Use juice from
can of crushed pineapple and the sweetened condensed milk to prepare pudding mix.
Stir in pineapple, then mix
remaining ingredients, stirring
with a spoon really well.
- Frost cake. Keep refrigerated.
Makes 16 servings.
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