Orange & Pineapple Cake

Cake Week, day 3 of 7: There is something about having fruit in your cake that makes it seem more healthy. This cake is definitely healthy. There is orange juice and oranges in the cake and pineapples and pineapple juice in the topping. It is so light and refreshing!

Orange and Pineapple Cake
Recipe Adapted from: thepioneerwoman.com & allrecipes.com

Cake:
1 cup Butter
1 1/2 cups Sugar
2 cups Flour
1/2 teaspoon Salt
2 teaspoons Baking Powder  
1 1/2 teaspoons Vanilla 
1/4 cup Milk
4 Eggs
1- 14oz can Mandarin Oranges & ½ cup Juice Reserved

Topping:
1- 3.2 oz pkg Vanilla Instant Pudding
1- 20 oz can Crushed Pineapple, Juiced Reserved
1/2 cup Powdered Sugar
4 oz Cool Whip
Extra Mandarin Orange Slices for Garnish

1. Preheat oven to 350 degrees. Grease and flour 9x13inch cake pan. Sift together flour, baking powder and salt, twice. Set aside.

2. In a large bowl cream together the butter and the sugar until light and fluffy, approx 3 minutes. Beat in the eggs one at a time mixing well after each addition. Stir in vanilla, reserved mandarin orange juice, and milk. Beat in flour until just combined.

3. Add drained oranges and beat until they have broken up into small pieces. Pour batter into your prepared pan. Bake 25 to 30 minutes until golden brown and toothpick entered in the center comes out clean. Let cool completely.

4. Once the cake is cool, in a medium sized bowl, blend the juice from the drained pineapple with the vanilla pudding. Add the powdered sugar and mix. Add in the whipped topping and mix. Add in the pineapple. Spread on the cooled cake and refrigerate for at least 3 hours before serving.