Orange Cake Roll
1 orange cake mix
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 x 13 inch jelly roll pan. Bake at 350°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 served.