Pineapple Delight Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 381.5
- Total Fat: 15.6 g
- Cholesterol: 70.8 mg
- Sodium: 313.0 mg
- Total Carbs: 57.4 g
- Dietary Fiber: 1.4 g
- Protein: 4.6 g
View full nutritional breakdown of Pineapple Delight Cake calories by ingredient
Introduction
This is a yummy light pineapple cake recipe This is a yummy light pineapple cake recipeNumber of Servings: 12
Ingredients
-
1 box Butter Recipe yellow cake (recommend Duncan Hines)
1 can mandarin oranges - undrained
4 eggs
1/2 cup vegetable oil
1 large can of crushed pineapples (drained)
1 box instant vanilla pudding
1 large carton of Cool Whip lite
Directions
Mix cake mix, vegetable oil, eggs, and mandarin oranges, then layer into 3 round (greased & floured) cake pans.
Bake the 3 cakes at 350 for about 13 - 15 minutes depending on your oven.
While cakes are baking, mix instant pudding mix and pineapples, then mix into Cool Whip.
Cool cakes on rack for about 10 minutes. When cakes are cooled, frost the first cake, then top with second layer cake, then frost 2nd cake, and place third cake on top and frost top and sides of cake. If desired, garnish cake with pineapple slices or chunks, maraschino cherries, crushed walnuts or pecans.
Chill until serving time and store leftovers in refrigerator.
Serves about 12.
Number of Servings: 12
Recipe submitted by SparkPeople user JBPOOHBEAR7681.
Bake the 3 cakes at 350 for about 13 - 15 minutes depending on your oven.
While cakes are baking, mix instant pudding mix and pineapples, then mix into Cool Whip.
Cool cakes on rack for about 10 minutes. When cakes are cooled, frost the first cake, then top with second layer cake, then frost 2nd cake, and place third cake on top and frost top and sides of cake. If desired, garnish cake with pineapple slices or chunks, maraschino cherries, crushed walnuts or pecans.
Chill until serving time and store leftovers in refrigerator.
Serves about 12.
Number of Servings: 12
Recipe submitted by SparkPeople user JBPOOHBEAR7681.