Pineapple-Orange Cake To Die For

Ingredients

Cake

• 1 (18.25 ounce) box orange cake mix*
• 1/2 cup sour cream
• 2 eggs
• 1 (21 ounce) can peach pie filling

Topping

• 1 (3 ounce) box instant vanilla pudding
• 8 ounces cream cheese
• 1 (20 ounce) can crushed pineapple
• 1 (8 ounce) container frozen whipped topping, thawed

Instructions

Cake

1. Combine cake mix, sour cream, eggs and peach filling with fork, and pour into a jellyroll pan.
2. Bake at 350 degrees F for approximately 20 to 30 minutes. Cool.

Topping

1. Beat pudding into cream cheese.
2. Mix in pineapple.
3. Fold in whipped topping.
4. Spread on cake.
5. Keep refrigerated until serving time.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

If orange cake mix is unavailable, substitute 1 white cake mix and add 1 to 2 teaspoons orange flavoring, depending on your taste.