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Pineapple Orange Spring Layer Cake Recipe to Celebrate Spring #KraftTastemakers

Course Dessert
Prep Time 15 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 20 minutes
Servings 18
Author Emilie (inspired by Kraft)

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 BREAKSTONE'S or KNUDSEN Sour Cream
  • 3/4 cup water
  • 1/4 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

Instructions

  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.