This Orange Pineapple Cake is a perfect dessert for summer gatherings with family and friends. Our dear family friend, Mary Alice, brought this cake to us and we loved it so much I had to get the recipe. We have made it many times since and it always turns out great! It is so light and fruity. This is a versatile recipe that can be made up in several ways. The recipe listed below is for an Orange Pineapple Sheet Cake, but it can easily be made as a 9×13 cake or a two layer cake with a simple adjustment to the baking time. If you prefer to make a 9×13 cake, bake the cake at 325 degrees for 25 minutes. If you are making a two round layer cake adjust the baking time to about 20 minutes. The cake is done when it is just turning a light brown on top and a toothpick inserted in the middle of the cake comes out clean. My version of the recipe below is for a sheet cake that serves a large piece of cake to 20 people. This recipe makes a ton of frosting! The frosting is not a heavy, rich frosting, but more light and creamy so I generously heap it on the cake. For the cake, you can use either a lemon or a yellow cake mix. I prefer the lemon cake mix because it brings out the citrus flavor of the oranges as well as the lemon in the mix, and I think it is delicious with the pineapple in the frosting. It is a nice touch to add mandarin orange slices, pineapple slices, or strawberry slices to the top of the cake when serving.
- 1 lemon or yellow cake mix
- 4 eggs
- ½ cup oil
- 1 8 oz. can mandarin oranges, do not drain
- 1 3.9 oz box of instant vanilla pudding mix
- 1 15 oz can crushed pineapple, do not drain
- 1 16 oz container of whipped topping or whipped cream (I use Cool Whip)