Ingredients

The following ingredients have 8 Servings
  • 1 box gluten free yellow cake mix
  • 1 tsp orange extract
  • 4 eggs
  • 3/4 cup melted butter (or dairy free margarine)
  • 11oz can mandarin orange segments
  • 8oz frozen whipped topping ((use dairy free if you need to))
  • 20z can crushed pineapple with juice
  • 3.5oz package instant vanilla pudding mix

Instruction

  • Preheat your oven to 350F
  • Grease the sides and line the base of 9x13 inch pan with parchment paper.
  • In a bowl combine cake mix, eggs, butter, and mandarin oranges with the juice.
  • mix until combined and pour into the cake pan.
  • Bake for 35 to 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. While the cake is cooling you can make the topping.
  • Add whipped topping, pineapple with juice and dry pudding mix to a bowl and mix together until blended.
  • Spread topping over the top of the fully cooled cake and serve.
  • The cake will keep in the fridge for a day or two, but it will get soggy eventually so it's best to eat it soon after adding the topping.
  • If you want to make it ahead I suggest you prepare and add the topping near to the time you plan to serve it.