Ingredients
- 1 Duncan Hines Butter Golden cake mix
- 1 11oz can of mandarin oranges including juice
- 4 eggs
- 1/2 cup coconut oil, melted
- 1 8oz tub of whipped topping
- 1 20oz can of crushed pineapple with juice
- 1 3.4oz box of instant vanilla pudding
- 1 11oz can of mandarin oranges, drained, for garnish (optional)
Preparation
Step 1
Preheat oven to 350 degrees. Grease and flour the pans. This recipe can be made in a 9x13 inch pan or as a layer cake using 3 8 inch round cake pans.
For the cake: In a large mixing bowl, combine the cake mix, oranges with juice, eggs and oil. Mix until well blended. Pour into the prepared cake pans. Bake 20-25 minutes or until a toothpick comes out of the center clean. Allow to cool thoroughly before frosting.
For the frosting: Separate the crushed pineapple from the juice by pressing it through a mesh strainer. Combine the instant pudding mix with the pineapple juice - it will start to set up. Fold in the crushed pineapple. Fold in the whipped topping. Frost the cake liberally and garnish with mandarin oranges. Refrigerate before serving and to store any leftovers.