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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This cake tastes light and airy and does not over-whelm the taste buds. I bet you can't eat just one piece! I got this recipe from my grandma and I am not sure about where it originally came from. This cake was a staple for my grandma to make for any holiday or family get-together. It is a delightful change from the ordinary. Ingredients:
1 (18 ounce) box pillsbury moist supreme classic yellow cake mix with pudding (important! cake mix box must say, with one cup of pudding in the mix for a moister cake ) |
4 eggs |
1/2 cup oil |
1/2 teaspoon vanilla |
1 (11 ounce) can mandarin oranges (un-drained) |
1 (8 ounce) cool whip |
1 (8 ounce) can crushed pineapple (un-drained) |
1 (3 1/2 ounce) box vanilla instant pudding mix |
Directions:
1. CAKE:.
2. In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
3. Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
4. Pour mixture into a greased and flowered 8x12 cake pan.
5. Bake at 350°F for about 30 minute or until done.
6. For a glass cake pan bake at 330°F.
7. FROSTING:.
8. In a small bowl drain crushed pineapple juice.
9. Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
10. In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
11. Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
12. Frost your cake, chill and serve.
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