Pineapple Orange Cake Recipe
Pineapple Orange Cake Recipe photo by Taste of Home
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Pineapple Orange Cake Recipe

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4.5 174 210
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This is one of my favorite cakes. It’s moist and light yet so satisfying. I’ve been adapting it for years and now it’s almost guilt-free. —Pam Sjolund, Columbia, South Carolina
TOTAL TIME: Prep: 15 min. Bake: 25 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + chilling
MAKES: 15 servings


  • 1 package yellow cake mix (regular size)
  • 1 can (11 ounces) mandarin oranges, undrained
  • 4 large egg whites
  • 1/2 cup unsweetened applesauce
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) reduced-fat whipped topping

Nutritional Facts

1 piece: 231 calories, 5g fat (3g saturated fat), 0 cholesterol, 310mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 3g protein.


  1. In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving. Yield: 15 servings.
Originally published as Pineapple Orange Cake in Taste of Home June/July 2006, p23

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Momof3.Lex User ID: 8817667 268067
Reviewed Jun. 17, 2017

"It's a toss up between a 2&3. I was not impressed w this cake at all. I thought it was dry and did not taste orange at all. The pudding size is a typo too. This recipe has potential and I will remake it but not without making my own tweaks to improve it to my own liking. Topping was great I have made the same topping using coconut cream pudding and pineapple!!"

slocook805 User ID: 7734059 267374
Reviewed May. 27, 2017

"My daughter made this as written, it was dry and not enough flavor. I do plan on making this my way by adding back all the quilt. I always use beaten heavy cream as a replacement for whipped topping, I just cannot stand that stuff. In the cake I'll swap out the apple sauce for melted Irish butter, use 3 whole eggs instead of 4 egg whites and add 2 tsp of grated orange zest."

Peggy User ID: 8999298 262038
Reviewed Mar. 4, 2017

"I have been making this cake for about 20 yrs. and I know it as the Pineapple Dream cake, I bake it in 2 round layers and have always drained the crushed pineapple for the icing. It has always been a big favorite of my family & friends and since moving to SC it has become a favorite of my neighbors. Love it"

Mattiep. User ID: 3595893 259365
Reviewed Jan. 7, 2017

"This cake is alway a big hit and so easy to make. Best of all it is semi healthy!

We love it and I am always giving out the recipe. Has such wonderful flavor it is hard to have just one piece."

PenelopeWin User ID: 5924001 250251
Reviewed Jul. 9, 2016

"I wanted to make this cake for a long time. However, i can't eat gluten so I was dragging my feet. Pilsbury recently came out with a gluten free yellow cake mix that is made in a 9x13 pan so I figured I would give it a try. First of all let me say that the cake baked up fabulously. In fact I followed the cake recipe only changing to a gluten free cake mix. I did make the frosting with a 12 oz. size whipped cream. I had some left over and and figured why not. This cake was so moist and delicious. Even better the second day. If you need to eat gluten free go ahead and make this cake. I know I will make this cake again and again. Next time I think I will put some maraschino cherries on top."

Boston Cook User ID: 5805417 249910
Reviewed Jun. 29, 2016

"I made this cake for a Memorial Day party. I made the "full-fat" version and added more orange juice to the batter to bump up the orange flavor. I also made it with a golden butter cake mix as that was all I had in the pantry. For decoration I put tons of red, white, and blue sprinkles on top. It looked really festive and the kids went crazy for it. The hostess put out all the desserts and (no lie) everyone pointed to my cake for a piece. The taste was buttery and flavorful with all the fruit in it. The pudding made the whipped topping silky and delicious. This recipe is a keeper!"

francine51 User ID: 8388013 248243
Reviewed May. 15, 2016

"My mother in law introduce the original version of this cake to me in 1974. And I have loved it every since I tasted it. I am only going to rate the original because I haven't tried the non reduce version yet."

dflack628 User ID: 6932371 247396
Reviewed Apr. 23, 2016

"I made this cake for the first time this week and its so delicious and refreshing. The topping is almost like a creamy fruit salad. I, too, made a non-reduced version. I'd rather have a small piece of the real deal than a bigger piece of artificial sweeteners, fat free whatever, etc. So, the changes I made upon reading the reviews were: to the cake, I added a tsp. of orange extract, used three whole eggs (as called for on the cake mix box) instead of egg whites and used canola oil instead of applesauce.

To the topping, I used regular instant pudding and regular frozen whipped topping."

u4 User ID: 6325871 246849
Reviewed Apr. 9, 2016

"My family loved this dessert! I have now made it several times by special request. My only advice, to be sure to FOLD the whipped topping. The first time I didn't pay close attention and used a mix master. Came out runny but still tasted great. Thanks for sharing this new favorite for our family!"

GramaVicky User ID: 1884031 246475
Reviewed Apr. 2, 2016

"This is one of my families favorite cakes! Moist, delicious, and refreshing."

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