Fluffy White Layer Cake

To complete our Easter Brunch with Hadley Pottery, I made a fluffy white layered cake that looks and tastes like springtime. The recipe begins with a cake mix, but special add-ins make it that much better. The topping is light and delicious, so it doesn’t leave you feeling full and heavy. And, it’s got fruit in it so that makes it healthy, right?!

Fluffy White Cake

  • 1 package Yellow Cake Mix
  • 3 large eggs
  • Vegetable Oil (amount according to package directions)
  • Water
  • 1 Teaspoon Orange Extract
  • 1/4 cup orange juice

Pre-heat oven to 350 degrees. Combine cake mix, eggs, oil, and water according to package directions.

Stir in orange extract; Pour batter into two 9-inch cake pans that have been sprayed well with non-stick spray.

Bake for 25 minutes or until toothpick inserted into center comes out clean. Let layers cool on a wire rack for 10 minutes (still in pans).

Remove layers from pans and sit right side up. Let cool enough to handle the cakes, then cut the “dome” off the top of each cake so they are flat on top.

Pour the orange juice over each cake and let it soak into cakes. Let cakes cool completely.

Frosting:

  • 1 and 1/2 containers Cool Whip frozen topping – thawed
  • 1 package Intant Vanilla Pudding Mix
  • 20 ounce can Crushed Pineapple in juice – Drained

Combine the whipped topping, pudding mix, and crushed pineapple until well blended.

Spread layer of frosting on 1 cake – you can be generous. Place second cake on top and continue to frost the entire cake.

Store lightly covered in refrigerator for up to a week.

 

See our related posts for Easter Entertaining sponsored by Hadley Pottery:

Easter Table

Brunch Casserole

Sparkling Punch

 

For more inspiration, follow me on Google+, Pinterest, and Twitter. Cheers!

 

About Chris

Chris Nease is a party stylist and home entertaining expert with over 15 years of experience. In addition to her work as founding editor of Celebrations At Home, Chris is an editorial stylist and contributor to Homes.com, Marie Callender's, and SheKnows. Most recently her work has been published in Woman's World, Yum Food & Fun for Kids, and Cottages & Bungalows.

Comments

  1. I love this combo for a frosting! I usually spoon it onto angel food cake but will try it this way too,thanks!

  2. Delicious!!!

  3. My great grandmother used to make a cake extremely similar to this recipe. She said her mother used to make it for her… well, they used fresh pineapple. They called it “Pig Pickin’ Cake”. This recipe has been around for many years, I was very excited to come across it on my RSS feed. I recognized the cake before reading the ingredients.

Trackbacks

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