Pineapple Orange Spring Layer Cake Recipe to Celebrate Spring #KraftTastemakers
Prep Time
Cook time
Total Time
Recipe Type: Dessert
Serves: 18
  • 1pkg. (2-layer size) pineapple, vanilla or yellow cake mix
  • 1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • ¾ cup water
  • ¼ cup oil
  • 3 eggs
  • 2 Tbsp. orange zest
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
  • 1 cup milk
  • 1 can (11 oz.) mandarin oranges, drained and dried on paper towel
  1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
  2. In large bowl, beat cake mix, dry pudding mix, sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into greased pans.
  3. 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.
  4. Whisk jello and milk together in large bowl. Fold in COOL WHIP.
  5. 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.
  6. Keep refrigerated.
Recipe by Finding Zest at