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)
- 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.
- 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: