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Pineapple Mimosa Cake

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Pineapple Mimosa Cake
  • Prep 15 min
  • Total 1 hr 45 min
  • Servings 15
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Enjoy this pineapple mimosa cake made using Betty Crocker™ Super Moist™ cake mix – a delicious dessert.
Updated May 23, 2014

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat cake mix, orange juice, pineapple juice, oil, 3/4 teaspoon orange peel and the egg whites with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • 3
    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour.
  • 4
    In large bowl, beat butter with electric mixer on medium speed until creamy. On low speed, beat in 2 cups of the powdered sugar. Add remaining 3 cups powdered sugar alternately with champagne, beating until frosting is smooth and spreadable. Frost cake. Garnish with additional orange peel. Store covered in refrigerator.

Nutrition

300 Calories, 12g Total Fat, 1/2g Protein, 77g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Total Fat
12g
0%
Saturated Fat
5g
0%
Sodium
280mg
0%
Total Carbohydrate
77g
0%
Dietary Fiber
0g
0%
Protein
1/2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 4 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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