Ingredients

The following ingredients have 4 Servings
  • 1 (15.25 ounce) box butter golden cake mix (I use Duncan Hines)
  • ½ cup unsalted butter (1 stick) (softened)
  • 4 large eggs
  • 1 (11 ounce) can mandarin oranges (undrained)
  • additional mandarin oranges for garnish (optional)
  • 1 (20 ounce) can crushed pineapple (very well drained)
  • 1 (3.4 ounce) box instant vanilla pudding
  • 12 ounces whipped topping (Cool Whip) (¾ of a 16-ounce tub or 1 ½ 8-ounce tubs)

Instruction

  • Preheat your oven to 350 degrees F. Spray a 13 x 9 baking dish with cooking spray.
  • Place cake mix, butter, eggs and mandarin oranges (with juices) in a large mixing bowl. Beat with a hand-held electric mixer on low speed for 30 seconds, then increase to medium speed and beat for an additional 1 ½ minutes, or until combined.
  • Pour into prepared baking dish and spread evenly.
  • Bake for 35 minutes, or until a toothpick inserted in the center is removed clean. Allow cake to completely cool before frosting.
  • Prepare the frosting by stirring together drained pineapple and pudding mix in a large bowl (it will be a pasty consistency). Fold in whipped topping until well combined.
  • Spread frosting over cake. Garnish with additional mandarin orange slices, if desired. Cover and refrigerate until ready to serve. Refrigerate any leftovers.