Ingredients
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1 Yellow Cake Mix
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3 Eggs, large
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1/3 cup Vegetable oil
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1 Mandarin Oranges, 15 oz canned
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1 Cool Whip whipped topping, 16 oz
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1 Pineapple, crushed, 20 oz canned
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1 Instant vanilla pudding mix, 3.4 oz
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Tools You'll Need
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9 x 13 x 2 inch pan
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Cooking Spray
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Mixer
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Spatula
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Mixing Bowl
Directions
Steps
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1
Done
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Preheat your oven to 350 degrees. |
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2
Done
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Lightly spray your pan with cooking spray. |
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3
Done
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In a stand mixer (or a large mixing bowl and a hand held mixer) mix the cake mix, eggs, oil, and mandarin oranges with the juice for 2 minutes until smooth and lump free. *Note: The Duncan Hines cake mix calls for water, but you are using the juice from the can of mandarin oranges in place of the water. The juice adds a nice flavor. |
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4
Done
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Pour the batter into your pan and spread it evenly so the cake bakes evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. When baked, place the pan on a trivet or towel, on the counter, and let it cool completely. |
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5
Done
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While the cake is baking, empty the Cool Whip whipped topping, crushed pineapples with the juice, and dry instant pudding mix into a mixing bowl. Gently fold the mixture together until the pineapple juice is mixed in. Cover the bowl with plastic wrap, place the bowl in the refrigerator, and chill the mixture until the cake is cooled. |
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6
Done
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When the cake is cooled completely (about 45 minutes to an hour), spoon heaping amounts of the topping mixture onto the cake and spread it evenly to cover the entire top of your cake. Next, cover the pan with plastic wrap or with an airtight lid (if you have one) and set the pan in the refrigerator. Let the cake chill for 15-30 minutes or until ready to serve. *Note: This cake will remain fresh for about 3-4 days (covered with plastic wrap or with an airtight lid). That is if it makes it that long. :) |
