Description
A delightful and tropical Mandarin Orange Pineapple Cake that is moist and flavorful, perfect for any occasion.
Ingredients
Scale
- 1 box Duncan Hines Butter Cake mix
- 1/2 cup Wesson oil
- 1 11-ounce can mandarin oranges, with juice
- 1/2 cup sugar
- 4 eggs
- 1 12-ounce tub of Cool Whip
- 1 small package instant vanilla pudding mix
- 1 16-ounce can crushed pineapple, drained (reserve juice for thinning icing if needed)
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, combine the cake mix, oil, mandarin oranges with their juice, sugar, and eggs. Mix at medium speed for 2 minutes until well blended.
- Grease, flour, and line three round cake pans with wax paper. Pour the batter evenly into the prepared pans.
- Bake for about 20 minutes or until the center of the cake springs back when touched. Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on cooling racks.
- In a bowl, mix the drained crushed pineapple with the instant vanilla pudding mix. Fold in the Cool Whip until smooth. If the icing is too thick, thin it slightly with the reserved pineapple juice.
- Once the cakes are completely cooled, frost each layer and the outside of the cake with the pineapple and Cool Whip icing.
- Store the frosted cake in the refrigerator. This cake is said to be even better the next day, making it perfect for preparing in advance.
Notes
- For an extra tropical flavor, consider adding coconut flakes to the frosting.
- This cake can be made a day in advance for the best taste.
- Always store in the refrigerator to keep the icing fresh.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg