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| MANDARIN ORANGE CAKE | |
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1 (2 layer size) box yellow cake mix 1 c. vegetable oil 4 eggs 1 (11 oz.) can mandarin oranges, undrained For the cake - grease two 9 inch cake pans or one 9 x 13 inch cake pan. Preheat oven to 350 degrees. Beat together - cake mix, oil and eggs until well blended - add mandarin oranges with juice - beat 2 minutes longer. Spoon batter into prepared pan or pans. Bake 25-30 minutes in 9 inch pans or 40-45 minutes in 9 x 13 inch pan or until a toothpick in center comes out clean. Remove from pan and cool on rack. FROSTING: 1 (20 oz.) can crushed pineapple, undrained 1 (3 3/4 oz.) box instant vanilla pudding 1 (12 oz.) carton thawed Cool Whip 1 c. flaked coconut Meanwhile - mix pineapple juice and all with pudding - Cool Whip and coconut and frost the cooled cake with it - refrigerate until served. | |
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recipe reviews #154555
MrsDmk says:
This is a delicious cake! I made a few changes... when the cake first comes out of the oven I poked the top with a fork an poured the canned pineapple and juice all over the cake. After letting it sit in the fridge for about an hour I spread the topping/frosting (made with 2nd can of pineapple and 1 1/2 cups of coconut over the pineapple covered cake, then sprinkled another 1/4 cup coconut on top, then sprinkled mini chocolate chips on). Husband liked it, and he didn't even seem to notice that I used sugar free pudding and light Cool Whip! :) I will be saving this recipe to make again, and again.
#156081
Dino Leonard (Michigan) says:
Cake is delicious.
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