Pineapple Cream Cake

Name: Pineapple Cream Cake
Cook time: 30 min
Ingredients: 1 (15-ounce) can crushed pineapple, undrained; 1 (18.25-ounce) package yellow cake mix; 2 large eggs; 1 (11-ounce) can mandarin oranges, drained; 1/2 cup mayonnaise; 1 (12-ounce) container frozen whipped topping, thawed; 1 (5.1-ounce) package vanilla instant pudding mix

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Cook Time: 30 minutes

Author : Ginsburg Enterprises

Ingredients

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1 (15-ounce) can crushed pineapple, undrained1 (18.25-ounce) package yellow cake mix2 large eggs1 (11-ounce) can mandarin oranges, drained1/2 cup mayonnaise1 (12-ounce) container frozen whipped topping, thawed1 (5.1-ounce) package vanilla instant pudding mix

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Instructions

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Step 1

Preheat oven to 350 degrees F. Drain pineapple, reserving juice; set pineapple aside.

Step 2

Combine pineapple juice, cake mix, eggs, mandarin oranges, and mayonnaise in a large mixing bowl. Beat at medium speed with an electric beater until blended. Pour batter into a greased 9- x 13-inch baking dish. Bake 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in dish on a wire rack.

Step 3

Combine drained pineapple, whipped topping, and pudding mix in a mixing bowl; beat at low speed until blended. Spread mixture evenly over cake. Cover and chill at least 1 hour before serving. Store in refrigerator.