Simple Recipe: Pineapple Orange Cloud Cake

Frock Files | Pineapple Orange Cloud Cake

Last weekend we got a preview of the dog days of summer, with a three day run of 90-degree temperatures. We were invited to a dinner party and asked to bring dessert, so I used my mom’s recipe for a cake with a cool, creamy frosting. With mandarin oranges baked into the cake and crushed pineapple whipped into the frosting, this dessert is bursting with tropical flavor.

Frock Files | Pineapple Orange Cloud Cake

Ingredients

1 box yellow cake mix, Duncan Hines Traditional
Ā½ cup vegetable oil
4 eggs
1 11-oz can mandarin oranges, including liquid
1 8-oz can crushed pineapple or cut up peaches
1 16 oz tub Cool Whip
1 3 Ā¾ oz box instant vanilla pudding
Shredded coconut (for decoration)

Instructions

1. In a large bowl, mix the yellow cake mix, vegetable oil, eggs, and mandarin oranges. Pour batter into two greased 8 or 9″ pans. Bake 350 degrees for 25-30 minutes. Cool completely.

2. In large bowl, combine pineapple or peaches, Cool Whip, and vanilla pudding. Frost the cooled cake, sprinkle with coconut, and refrigerate.

Frock Files | Pineapple Orange Cloud Cake

I loved that this cake was so simple to make, and it was a big hit at the party. It also satisfied my desire for all things tropical as the warm weather approaches. A triple whammy!

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P.S. A million thanks to everyone who came out with such enthusiasm in support of Frock Photography yesterday! I was delighted by all the notes of encouragement and the lovely comments, both here and elsewhere. Thank you so much, friends.

Frock Files | More Simple Recipes

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Comments

  1. Oooo, this looks delicious. I am adding it to my ‘to bake’ list for sure

  2. Yum! This looks delicious — and I totally have a weakness for all things Cool Whip, I bet that frosting is tasty.

    And YAY to Frock Photography, such exciting news!

  3. Yum! This cake looks wonderful. With all the dreamy creamy filling it reminds me of British Trifle. I added it to my recipe book!

    • Oh yes, I looooove trifle. Even though whenever I make it, I think of that episode of Friends where Rachel makes the trifle but the pages of her magazine stick together and she adds an – erm – secret ingredient. šŸ™‚

  4. Wow, this looks amazing! I love citrus desserts and will be bookmarking this recipe. How unique to add mandarin oranges and pineapple to the batter! It’s no wonder this cake was a hit at the party!

    • The mandarin oranges definitely make it stand out – you get a little bit of juiciness IN the cake, which is amazing. The pineapple is actually just in the frosting but I’m sure you could add it to the batter too. It’s all just blends together into fluffy deliciousness when you eat it!

  5. Well, yum! Your photos, of course, are making it look amazing. Hm, I see this cake making an appearance at an upcoming Fourth of July celebration. With all the bits of fruit added, the cake does sound refreshing. Wish me luck. šŸ˜‰

  6. I’m baking it as I’m typing this! I’m cutting up a can of peaches instead of the crushed pineapple and I’m wondering, would I use the juice or will that make it soup? Guess I’m just going to wing it!

    • I used the juice! This is a scrumptious recipe! My 7 yr old grandson helped me. He wanted to decorate it, so I put yellow food coloring in the coconut. He called it a sunny cloud cake!

      • This is so great to hear, Adele! I’m glad to hear that you experimented with the juice. With the pineapple there’s really no way to separate the juice from the fruit, so I dump it all in, but I wasn’t sure how it would work with peaches. And I think it’s so much fun that you used food coloring on the coconut – I never would’ve thought of that. I bet it really is sunny! I’m glad you enjoyed it. This really is my go-to cake these days because it’s so easy and such a crowd pleaser.

  7. Oh my… this looks amazing!

  8. Do you make the vanilla pudding before mixing it with the cool whip or do I just add the instant pudding powder? Thanks!

  9. Looks so yummy def going to make ty

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