Pineapple Cream Cake

By carvalhohm

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

Details

Servings 15
Adapted from mrfood.com

Preparation

Step 1

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

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 9x13-inch baking dish. Bake 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in dish on wire rack.

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.