Orange Cake Roll
This cake roll is very easy to make, simple and tastes so great!
Yield
6 servingsPrep
8 minCook
32 minReady
40 minTrans-fat Free
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix, orange
|
* |
| 118 | ml |
sour cream
|
|
| 2 | large |
eggs
|
|
| 606.9 | ml/g |
peach pie filling
|
* |
| For the topping: | |||
| 86.7 | ml/g |
instant pudding mix, vanilla
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 578 | ml/g |
pineapple
crushed |
|
| 231.2 | ml/g |
whipped topping, prepared
container frozen, thawed |
|
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.
