Pineapple Cream Cake
Pineapple Cream Cake is a yellow cake with a creamy pineapple frosting topped with a dollop of whipped cream.
Servings: 15
Calories: 406kcal
Equipment
Ingredients
- 1 yellow cake mix
- 1/2 cup butter (1 stick), room temperature
- 11 ounce can mandarin oranges
- 1/2 cup oil (vegetable or canola oil)
- 4 large eggs
For the Frosting
- 3.4 ounce box vanilla instant pudding
- 20 ounce can crushed pineapple
- 1/2 cup powdered sugar
- 1 heaping cup shredded sweetened coconut
- 1 1/4 cups heavy whipping cream
Instructions
- Preheat oven to 350 degrees F.
- Combine the cake mix, butter, the whole can of mandarin oranges (juice and all), oil, eggs and mix well.
- Pour into a greased 9x13'' pan and bake for 22-27 minutes or until a toothpick inserted comes out clean.
- Mix the dry pudding packet and the whole can of crushed pineapple together. Refrigerate while you do the next steps.
- In a large mixing bowl beat the heavy cream until peaks start to form. Add the powdered sugar and beat well.
- Fold in the coconut and the pineapple/pudding mixture.
- Spread frosting over cooled cake and refrigerate until ready to serve. (I garnished the top of my cake with some toasted coconut.)
Nutrition
Calories: 406kcal | Carbohydrates: 47g | Protein: 3g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 371mg | Potassium: 128mg | Fiber: 1g | Sugar: 31g | Vitamin A: 705IU | Vitamin C: 9.2mg | Calcium: 108mg | Iron: 1.1mg