Description
A bright and moist Southern classic featuring a tender citrus-infused crumb topped with a light, creamy pineapple frosting. This easy-to-make cake is perfect for gatherings and tastes even better after chilling in the refrigerator.
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 (11 ounce) can mandarin oranges, undrained
- 4 large eggs
- 1/2 cup vegetable oil
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (8 ounce) container whipped topping, thawed
- 1 (3.4 ounce) package instant vanilla pudding mix
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the yellow cake mix, mandarin oranges with their juice, eggs, and vegetable oil.
- Mix with an electric mixer on medium speed for 2 minutes until the oranges are broken into small pieces and the batter is well-blended.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Move the pan to a wire rack and let the cake cool completely for at least 30 to 60 minutes.
- In another large bowl, stir together the crushed pineapple with its juice, thawed whipped topping, and instant vanilla pudding mix until thickened.
- Spread the pineapple mixture evenly over the top of the cooled cake and refrigerate for at least 2 hours before serving.
Notes
To achieve the thickest frosting possible, let the pineapple and pudding mixture sit for five minutes to set before folding in the whipped topping. Always keep this cake refrigerated as the fruit and dairy components need to stay cold to maintain their refreshing texture and flavor.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American