Easy Pineapple Orange Layer Cake

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This Pineapple Orange Cake is so moist and delicious, and more importantly, it’s fairly quick and easy to put together. Layer cakes are not my forte, so if I say it’s easy, well…..that’s really saying something. The biggest trick when it comes to layer cakes is baking your layers in separate pans. I resisted buying a third cake pan for years, and insisted on cutting my cakes in half horizontally when I wanted to make more than two layers. I don’t usually opt for more than three layers in a cake, but no matter how many layers you want, just get that many cake pans. Trust me on this.

For a less indulgent cake, you can substitute light, fat-free or sugar-free ingredients in this recipe, and replace the oil with applesauce. Because of the whipped cream topping, it’s best to store any uneaten cake in the refrigerator. This is a perfect dessert for Easter dinner, as well as those warm weather barbecues and summer holiday get-togethers. My entire raves every time I make it!

• 1 package (18.25 oz.) yellow cake mix
• 1/2 cup vegetable oil
• 1 can (11 oz.) mandarin oranges, undrained
• 3 eggs
• 1/2 cup sour cream

• 1 (8 oz.) can crushed pineapple, undrained
• 1 package (3.5 oz.) instant vanilla pudding
• 2 cups heavy cream

1. Preheat oven to 350 degrees. Grease and flour 3 (8 or 9 inch) round cake pans.
2. In a large bowl, beat the cake mix, oil, oranges, eggs and sour cream until well blended.
3. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
4. Meanwhile, in a medium bowl combine the crushed pineapple and instant pudding mix.
5. With an electric mixer, beat the cream until soft peaks form. Fold the pineapple mixture into the whipped cream to combine.
6. Frost in between each layer, and the top and sides of the cake with the pineapple whipped cream mixture.
7. Refrigerate cake until ready to serve.

Who Dished It Up First: Adapted from Taste of Home