Orange Cake To Die For
1 orange cake mix (if unavailable, substitute 1 white cake mix and add 1 to 2 t. orange flavoring, depending on your taste)
1/2 C. sour cream
1 can (21 oz.) peach pie filling
1 box (3 oz.) instant vanilla pudding
1 package (8 oz.) cream cheese
1 can (20 oz.) crushed pineapple
8 oz. container frozen whipped topping, thawed
For the crust:
Combine cake mix, sour cream, eggs and peach filling with fork, and pour into an 18-by-13-inch jelly roll pan. Bake at 350°F. for approximately 20 to 30 minutes. Cool.
Beat pudding into cream cheese. Mix in pineapple. Fold in whipped topping. Spread on cake. Keep refrigerated until served.
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