This is a yummy yellow cake made with mandarin orange. The frosting is made out of vanilla pudding, and canned pineapple mixed with thawed whipped topping.
I have changed it by using the pineapple juice instead of the water for the cake recipe. The original recipe said to just make the cake according to directions which would mean using water. I like the more tropical taste that using the pineapple in the place of water brings to this most lovely and moist cake.
Ingredients:
- 1 (18 1/2 oz) yellow cake mix
- 1 11 ounce can mandarin oranges, drained
- 1 20 ounce can crushed pineapple (keeping the juice)
- 1 Pkg dry vanilla pudding mix
- 1 8 or 12 oz. container whipped topping, thawed
- 3 pieces mandarin oranges for topping
Steps:
- Preheat oven according to package directions. (Probably to 350 degrees F, but check your cake mix box for temperature.)
- To make cake, prepare batter according to directions on your cake mix box. Use reserved pineapple juice instead of the water.
- Beat in mandarin oranges until well-incorporated.
- Bake as directed. Times will vary; refer to your cake mix box.
- Let cake cool completely.
- To make frosting, combine pineapple and pudding mix in a large bowl.
- Fold in whipped topping until thoroughly combined.
- Spread frosting over cake and place in the refrigerator until chilled.
- Before serving, you can top with additional mandarin oranges if you like.
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Elaine S.
Bronze Feedback Medal for All Time! 101 Feedbacks July 20, 20130 found this helpful
Is that the cooked kind of pudding or the instant type?
July 20, 20130 found this helpful
I make this cake often in the summer as it is a refreshing cake. However, I have starte using a pineapple cake mix and like that even better.
July 21, 20130 found this helpful
What size pan do you use?
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