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Pineapple Mimosa Cake

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By Betty Crocker Kitchens
Updated May 23, 2014
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Enjoy this pineapple mimosa cake made using Betty Crocker™ Super Moist™ cake mix – a delicious dessert.

Pineapple Mimosa Cake

  • Prep Time 15 min
  • Total 1 hr 45 min
  • Servings 15
  • Ingredients 10
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • 3/4 cup orange juice
  • 1/2 cup pineapple juice
  • 1/3 cup vegetable oil
  • 3/4 teaspoon grated orange peel
  • 3 egg whites
  • 1/2 cup butter, softened
  • 5 cups powdered sugar
  • 1/4 cup champagne or sparkling wine
  • Additional grated orange peel, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • Step 
    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.
  • Step 
    3
    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour.
  • Step 
    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

Nutrition Facts are not available for this recipe
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