Orange Pineapple Cream Cake

Yield: 16 to 18 servings

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix*
• 1 (11 ounce) can mandarin oranges
• 4 eggs
• 1/2 cup oil

Frosting

• 1 (3 1/2 ounce) box instant vanilla pudding powder
• 1 (20 ounce) can crushed pineapple
• 8 ounces whipped topping

Instructions

1. In a large mixing bowl, combine all cake ingredients. Mix and bake by package directions in two 9-inch round cake pans.
2. Cool layers on rack. Split cake layers (you'll end up with four).
3. In a large mixing bowl, combine pudding powder and crushed pineapple.
4. Fold in whipped topping.
5. Spread frosting between layers and frost the cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.