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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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4.5 170 205
Publisher Photo
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

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 can (11 ounces) mandarin oranges, undrained
  • 4 large egg whites
  • 1/2 cup unsweetened applesauce
  • TOPPING:
  • 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

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

Directions

  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


Reviews for Pineapple Orange Cake

AVERAGE RATING
(205)
RATING DISTRIBUTION
5 Star
 (170)
4 Star
 (25)
3 Star
 (5)
2 Star
 (1)
1 Star
 (4)
MY REVIEW
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MY REVIEW
PenelopeWin
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."

MY REVIEW
Boston Cook
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!"

MY REVIEW
francine51
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."

MY REVIEW
dflack628
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."

MY REVIEW
u4
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!"

MY REVIEW
GramaVicky
Reviewed Apr. 2, 2016

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

MY REVIEW
suefay
Reviewed Mar. 29, 2016

"My husband loves it, me too"

MY REVIEW
Tcline81
Reviewed Mar. 28, 2016

"Need more orange (use larger can) .... Idea add banana on cake before the topping"

MY REVIEW
Water4Chocolate
Reviewed Mar. 28, 2016

"For the reviewers interested in using Orange Cake mix--I purchased some on Mar. 26 for this recipe (but I have not made it yet). It was Orange Supreme by DH's."

MY REVIEW
salliegadden
Reviewed Mar. 24, 2016

"I have this recipe in a 1982 church cookbook I purchased in Kentucky. The recipe calls this cake Pig-Licking Cake, another recipe in same book calls it Pig Pickin Cake but it adds orange juice in the mix. Whatever you call it, it is a very good cake."

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