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Pineapple Orange Tort




Source of Recipe


Linnie G TOH


List of Ingredients




1 pkg. yellow cake mix
2 (sm)pkgs.instant vanilla pudding mix
4 egg whites
1 cup water
1/4 cup oil
1/4 tsp. baking soda
1 cup cold milk
1 carton (8 oz.) Cool Whip
1 can (20 oz.) crushed pineapple (well-drained)
1 can (11 oz.) mandarin oranges, drained

In a mixing bowl, combine cake mix, one package of pudding mix, egg whites, water, oil and baking soda. Beat on low for 1 minute. Beat on medium for 4 minutes. Pour into 2 greased and floured 9" round cake pans. Bake at 350 for 25 to 30 minutes. Cool for 10 minutes and remove from pans. For filling, combine milk and remaining pudding mix. Whisk for 2 minutes. Let stand for 2 minutes. Fold in Cool Whip. In a medium bowl, combine 1 1/2 cups of pudding/cool whip mixture with pineapple and half of the oranges. Slice each cake layer in half horizontally. Spread pineapple mixture between all three layers. Put top layer on cake and frost top and sides with remaining pudding/cool whip mixture. Garnish with remaining oranges. Refrigerate until serving.


Recipe