Pineapple Orange Spring Layer Cake - Kraft Recipes Top
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Pineapple Orange Spring Layer Cake

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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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Best Apples for Baking and Cooking

Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.


Nutritional Information

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% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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