PINEAPPLE ORANGE SPRING LAYER CAKE

Pineapple Orange Spring Layer Cake image

A pineapple cake mix is doctored up with vanilla pudding and sour cream and topped with mandarin oranges for color and flavor in this beautiful layer cake.

Provided by My Food and Family

Categories Home

Time 15m

Yield 14 servings

Number Of Ingredients 11

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Ingredients

1 pkg. (2-layer size) pineapple, vanilla or yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup sour cream
3/4 cup water
1/4 cup oil
3 eggs
2 Tbsp. orange zest
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping
1 can (11 oz.) mandarin oranges, drained

Steps:

Preheat oven to 350ºF. Grease and flour two 9-inch cake pans.
In large bowl, beat cake mix, vanilla dry pudding mix, sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into greased pans.
Bake for 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Whisk lemon dry pudding mix and milk together in large bowl. Fold in COOL WHIP.
Stack cake layers on plate, filling with half each of the COOL WHIP mixture and oranges. (Consider breaking up half the mandarin oranges and folding into the whipped topping for the middle layer). Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g