Orange-Pineapple Fluff Cake

Oxmoor House
This super easy dessert recipe starts with a store-bought pound cake and ends with a tropical fluff cake infused with orange liqueur and crushed pineapple.
8 servings.


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1 (13.6-ounce) loaf commercial fat-free pound cake
1/4 cup unsweetened orange juice
2 teaspoons Triple Sec or other orange-flavored liqueur
1 (9-ounce) jar reduced-calorie apricot-pineapple preserves
1 (8-ounce) can crushed pineapple in juice
2 1/2 cups frozen reduced-calorie whipped topping, thawed


Prep: 15 Minutes
Chill: 1 Hours

Punch holes in cake at 1-inch intervals with a wooden pick. Combine orange juice and liqueur; pour over cake. Slice cake horizontally into 4 layers. Place 1 cake layer on a serving plate. Spread one-third of preserves over layer. Repeat procedure with remaining cake layers and preserves, ending with cake layer.M1

Drain pineapple, and press between paper towels to remove excess moisture. Fold pineapple into whipped topping. Spread topping mixture over top and sides of cake. Cover and chill at least 1 hour.

Created date

August 2009

Nutritional Information

Calories 229
Caloriesfromfat 11 %
Fat 2.8 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.7 g
Carbohydrate 45.7 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 175 mg
Calcium 0.0 mg