Pineapple-Orange Cake 1 orange cake mix (if unavailable, substitute 1 white cake mix and add 1 to 2 teaspoons orange flavoring, depending on your taste) 1/2 cup sour cream 2 eggs 1 (21 ounce) can peach pie filling 1 (3 ounce) box instant vanilla pudding 8 ounces cream cheese 1 (20 ounce) can crushed pineapple 1 (8 ounce) container frozen whipped topping, thawed For the crust: Combine cake mix, sour cream, eggs and peach filling with fork, and pour into an 18 x 13-inch jellyroll pan. Bake at 350 degrees 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 serving time.
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