Orange-Pineapple Cake

First, I want to say thanks to everyone for your comments and emails about going dairy-free.  You have been very encouraging and I appreciate all the product and substitute recommendations.

Orange Pineapple Cake

This orange-pineapple cake was made before I embarked on my dairy-free journey.  The cake itself is actually dairy free, though.  It’s the topping that poses a problem.  It uses Cool Whip and instant pudding, both of which contain some milk.  If any of you have suggestions for a substitute topping, I’d love to hear it.  I haven’t given it a lot of thought yet since I’m more concerned about basic eating right now.

This cake was a huge hit at my house.  I made it for my son’s 19th birthday (I can’t believe I have a child that old).  My second son raved about this cake and said it made the top 5 best cakes.  I liked it.  I didn’t think it was wonderful, but it was very good.

I liked the fruit in it, and the fact that the topping (icing) is light and not a heavy, overly sweet frosting. Because of the fruit and liquid in the cake, it is a heavy cake.  It requires baking three layers.  I tried this recipe a second time using only two layers and it did not turn out nearly as well.  It was too wet to cook though without over cooking some of it.  However, if you don’t have three cake pans and really want to try it, I suggest pouring off some of the liquid from the oranges so the batter is not as wet.  This is another great recipe adapted from one of my favorite cookbooks.

Orange Pineapple Cake Slice

Orange-Pineapple Cake
Recipe type: Dessert
For the Cake
  • 1½ cups sugar
  • 1 cup white rice flour
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 eggs
  • ½ cup vegetable oil
  • 12 ounces mandarin oranges with juice
For the Topping
  • 9 ounces Cool Whip, thawed
  • 1 package (3.5 ounces) instant vanilla pudding
  • 1 cup crushed pineapple, drained
  1. Preheat oven to 350 degrees.
  2. Place all the cake ingredients in the bowl of your mixer and mix on low for 1 minute.
  3. Turn the mixer to medium-high and beat and additional 2 minutes.
  4. Pour batter into three greased and floured 9 inch cake pans.
  5. Bake at 350° for 18 minutes.
  6. Turn cakes onto a wire rack and cool.
  7. Combine all the topping ingredients (use the pudding mix dry). If it is too thick, you can add a small amount of pineapple juice.
  8. Spread it between the layers and on top of the cake.
  9. Store cake in the refrigerator.


This recipe is submitted to Slightly Indulgent Tuesdays.


  1. Here's my new favorite whipped cream substitute (which would completely work as your cake topping in this recipe):

  2. Zoe @ Z's Cup of Tea says:

    This looks so light and luscious! I'd love to try it.

  3. This looks so good. It looks so light for a gluten free cake. Thanks for sharing the recipe. I will have to try it.

  4. Your cake looks really delicious-can't wait to try it.

  5. Heather @CeliacFamily says:

    On most occasions, I would choose a chocolate cake over any other. :) But, this looks really good!

  6. vincent says:


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  7. Carolyn Patrick says:

    This sounds yummy and has simple ingredients, printed and can’t wait to try it!

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