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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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