Ingredients

The following ingredients have 4 Servings
  • 1 yellow cake mix
  • 1/2 cup butter ((1 stick), room temperature)
  • 11 ounce can mandarin oranges
  • 1/2 cup oil ((vegetable or canola oil))
  • 4 large eggs
  • 3.4 ounce box vanilla instant pudding
  • 20 ounce can crushed pineapple
  • 1/2 cup powdered sugar
  • 1 heaping cup shredded sweetened coconut
  • 1 1/4 cups heavy whipping cream

Instruction

  • Preheat oven to 350 degrees F.
  • Combine the cake mix, butter, the whole can of mandarin oranges (juice and all), oil, eggs and mix well. 
  • Pour into a greased 9x13'' pan and bake for 22-27 minutes or until a toothpick inserted comes out clean.
  • Mix the dry pudding packet and the whole can of crushed pineapple together. Refrigerate while you do the next steps.
  • In a large mixing bowl beat the heavy cream until peaks start to form. Add the powdered sugar and beat well. 
  • Fold in the coconut and the pineapple/pudding mixture. 
  • Spread frosting over cooled cake and refrigerate until ready to serve. (I garnished the top of my cake with some toasted coconut.)