If you like citrus cakes and pineapples you will like this cake.

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Recipe Summary

Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C), grease and lightly flour a 9x13 inch pan.

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  • In a small bowl, mix flour, baking powder and salt. Set aside.

  • Beat shortening for 30 seconds, add sugar, lemon and orange zest and beat until light and fluffy. Add eggs one at a time, beating well after each. Add pudding mix. Add flour mixture, alternating with milk and juices beating well after each addition.

  • Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 to 45 or until toothpick inserted into center of cake comes out clean. Cool in pan.

  • To make the topping: Mix vanilla pudding with milk and set aside. Beat cream cheese until smooth, add cool whip, then pudding and mix on lowest speed until well combined. Spread on top of cooled cake. arrange pineapples and cherries on top.

Nutrition Facts

270 calories; protein 3.9g 8% DV; carbohydrates 35.9g 12% DV; fat 12.9g 20% DV; cholesterol 50.4mg 17% DV; sodium 293.2mg 12% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2010
so delicious!!! Read More
(5)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/30/2010
so delicious!!! Read More
(5)
Rating: 4 stars
04/22/2009
Was overall a good cake. Very moist and different than the standard chocolate or vanilla variations. I didn't have shortening or lemons so I subbed the same amount of butter orange zest and pineapple juice. Next time I think I'd leave the pineapple and cherry off the top due to personal preference. Read More
(2)
Rating: 5 stars
02/06/2006
Most citrus cakes that I have baked don't have much orange or lemon flavor... but this one is INCREDIBLE!!! What a fabulous cake! In addition to tasting great, it's also moist and tender. I didn't bother with the topping- I saw no need for it, and my husband hates frosting. Instead of the pineapple juice in the cake I pureed part of the can of pineapple chunks with some of the juice and added that to the cake. I also used 4 eggs instead of 5, and substituted soy milk for the milk. Yum Yum is right! Read More
(2)
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Rating: 5 stars
08/29/2002
This is a wonderful cake! Read More
(2)