Pineapple Orange Cake Recipe

4.5 177 214
Pineapple Orange Cake Recipe
Pineapple Orange Cake Recipe photo by Taste of Home
Publisher Photo

Pineapple Orange Cake Recipe

Read Reviews
4.5 177 214
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
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + chilling

Ingredients

  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 can (11 ounces) mandarin oranges, undrained
  • 4 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

Directions

In a large mixing bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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

Nutritional Facts

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

  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 can (11 ounces) mandarin oranges, undrained
  • 4 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
  1. In a large mixing bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-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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Reviews forPineapple Orange Cake

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MY REVIEW
Rubyslipperz User ID: 8413664 272732
Reviewed Sep. 6, 2017

"I have made this cake following the recipe many times ... it's perfection. Every time there's a potluck or treats taken to work I am told that I have to bring this cake, it's so light and tasty my workmates call it the sunshine cake."

MY REVIEW
bluebonnetonit User ID: 6870667 270308
Reviewed Aug. 3, 2017

"Made this cake yesterday and it's half gone already, just two people eating. Followed recipe and it came out perfect. I am curious as to why the name change from "Pig Picking cake " to "Pineapple Orange cake". I sense a bit of PCness going on. As for the review from momof3 re: pudding size, I used the 1oz. box called for so I don't know where the claim of "typo" error comes from. Anyway, follow the recipe and you'll have a wonderful dessert."

MY REVIEW
slocook805 User ID: 7734059 267374
Reviewed Jul. 31, 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....UPDATE, July 31st 2017. I did make this my way and my daughter agreed that it was worlds apart from the original recipe. dessert should always come with a bit of guilt. It's dessert and the guilt part is what feeds the soul."

MY REVIEW
deidra perry User ID: 8902942 270173
Reviewed Jul. 31, 2017

"SOUNDZ SO DELISH!!!!!! ?? IT!!!"

MY REVIEW
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!!"

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

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