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May 24, 2010

Orange-Pineapple Cake

Preheat oven to 350 degrees.

Cake Ingredients
1 1/2 c. sugar
1 c. white rice flour
3/4 c. potato starch
1/2 c. tapioca starch
1 tsp. xanthan gum
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
4 eggs
1/2 c. vegetable oil
12 oz. mandarin oranges with juice

    Topping Ingredients
    9 oz. Cool Whip, thawed
    1 pkg (3.5 oz) instant vanilla pudding (check ingredients to be sure it’s gluten free)
    1 c. crushed pineapple, drained

    Place all the cake ingredients in the bowl of your mixer and mix on low for 1 minute.  Turn the mixer to medium-high and beat and additional 2 minutes.  Pour batter into three greased and floured 9 inch cake pans.  Bake at 350 degrees for 18 minutes.  Turn cakes onto a wire rack and cool.

    Combine all the topping ingredients (use the pudding mix dry).  If it is too thick, you can add a small amount of pineapple juice.  Spread it between the layers and on top of the cake.  Keep leftover cake in the refrigerator.

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