Orange Cake Roll
This cake roll is very easy to make, simple and tastes so great!
Yield
6 servingsPrep
8 minCook
32 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each | cake mix, orange | * |
| ½ | cup | sour cream |
|
| 2 | large | eggs |
|
| 21 | ounces | peach pie filling | * |
| For the topping | |||
| 3 | ounces | instant pudding mix, vanilla |
|
| 8 | ounces | cream cheese |
|
| 20 | ounces |
pineapple
crushed |
|
| 8 | ounces |
whipped topping, prepared
container frozen, thawed |
|
Trans-fat Free
Directions
For the crust:
Combine cake mix, sour cream, eggs and peach filling with fork, and pour into an 18 x 13 inch jelly roll pan.
Bake at 350°F. for approximately 20 to 30 minutes.
Cool.
For topping:
Beat pudding into cream cheese.
Mix in pineapple.
Fold in whipped topping.
Spread on cake.
Keep refrigerated until served.
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