Ingredients

The following ingredients have 4 Servings
  • 15.25 ounce box yellow cake mix
  • 1 stick unsalted butter (1/2 cup) (softened)
  • 14 ounce can mandarin oranges (drained, 1/2 cup juice reserved)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounce box vanilla instant pudding mix
  • 20 ounce can crushed pineapple ((juice reserved))
  • ½ cup powdered sugar
  • 4 ounces Cool Whip (whipped topping) ((half a regular tub))
  • extra mandarin orange slices, (for garnish)

Instruction

  • Preheat oven to 350F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
  • For the cake: combine cake mix, butter, 1/2 cup juice from the mandarin oranges, eggs, and vanilla extract. Beat for 3-4 minutes on medium-high.
  • Add drained oranges and gently stir until combined (leaving some of the oranges chunky).
  • Spread batter into prepared baking dish and bake for about 20-25 minutes. Remove from oven and cool completely.
  • Once cake is cool, in a bowl, stir together the juice from the drained crushed pineapple with the instant vanilla pudding mix.
  • Stir in powdered sugar. Then fold in the Cool Whip whipped topping.
  • Finally, stir in drained pineapple. Note: if your frosting seems a bit too "liquidy" just add in a little more of the Cool Whip until you get a stiffer consistency.
  • Spread frosting on cooled cake. To help the frosting finish setting up, place cake into the refrigerator for at least 3-4 hours before slicing.
  • When cooled, slice cake into 12 pieces (while in the pan) and then top each slice with a mandarin orange slice. Note: I like to put the cake into the refrigerator for about an hour to help set up the frosting.