This moist and fruity cake is an easy and delicious dessert. You'll never know it starts with a boxed cake mix!
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Cool 1 hourhour30 minutesminutes
Total Time 45 minutesminutes
Servings 15
Ingredients
For the Cake
1(15.25 ounce)box butter golden cake mixI use Duncan Hines
½cupunsalted butter (1 stick)softened
4 large eggs
1(11 ounce)can mandarin orangesundrained
additionalmandarin oranges for garnishoptional
For the Frosting
1(20 ounce)can crushed pineapplevery well drained
1(3.4 ounce)box instant vanilla pudding
12ounces whipped topping (Cool Whip)¾ of a 16-ounce tub or 1 ½ 8-ounce tubs
Instructions
Preheat your oven to 350 degrees F. Spray a 13 x 9 baking dish with cooking spray.
Place cake mix, butter, eggs and mandarin oranges (with juices) in a large mixing bowl. Beat with a hand-held electric mixer on low speed for 30 seconds, then increase to medium speed and beat for an additional 1 ½ minutes, or until combined.
Pour into prepared baking dish and spread evenly.
Bake for 35 minutes, or until a toothpick inserted in the center is removed clean. Allow cake to completely cool before frosting.
Prepare the frosting by stirring together drained pineapple and pudding mix in a large bowl (it will be a pasty consistency). Fold in whipped topping until well combined.
Spread frosting over cake. Garnish with additional mandarin orange slices, if desired. Cover and refrigerate until ready to serve. Refrigerate any leftovers.
Notes
To prepare as a layer cake: Pour cake batter into 2 greased and floured 9-inch round cake pans. Bake for 25 minutes, or until a toothpick inserted in the center is removed clean. Cool completely on a wire rack before frosting. Use 16 ounces of Cool Whip in frosting instead of 12 ounces.
This cake is best when refrigerated overnight before serving, but is still delicious when served immediately!