Pineapple Orange Cake


Pineapple Orange Cake


Pineapple Orange Cake
Pineapple Orange Cake

On a warm afternoon, it's nice to indulge in a light, fruity dessert. Pineapple Orange Cake is perfect for that occasion. This healthy dump cake is sweet, moist and incorporates healthy ingredient swaps that make it an almost guilt-free treat. Pair it with a scoop of coconut ice cream, and your family will go crazy over this dessert. It's quite simple to prepare, and is an excellent dish to take to a potluck or a BBQ. Since it doesn't take very long to make, this healthy dessert is perfect to whip up if you are crunched for time. If you can't get to the tropics, then you'll love bringing a bit of the tropics to you with this healthy dessert recipe! You'll love serving this cake for any occasion this summer.


If you're interested in making more easy desserts like this one, then be sure to check out this collection of 11 Delectable Dump Cake Recipes.

Cooking Time30 min

Cooking Vessel Size9 x 13 inch baking dish

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I am sure that you could use an equivalent amount of fresh oranges in this recipe as well, along with a little orange or pineapple juice in place of the canned mandarin oranges. It might be little bit more tart an mandarins, which are a little sweeter. Tangerines would be great to use as well. If using fresh oranges, it might help slice out segments so you don't get any fibrous bits in the cake.

I would like to try this recipe but do not like using canned fruits. This recipe uses canned mandarins and applesauce for the cake, and crushed pineapples with instant pudding for the topping. Would anyone know if this recipe would work with fresh fruit instead? Or if there is a recipe similar to this using fresh fruit?

I don't see why you wouldn't be able to substitute something like blueberries. They would certainly give this cake a different flavor and look. I'm not sure about using fresh mandarins. You would have to remove the skins first. The tinned mandarin oranges are very convenient. As for the topping, it looks like the recipe relies on the fluid from the pineapple juices.

you can use fresh fruit on top but in the recipe. fresh pineapple is far too acidic so that is why they state to use canned.


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