Spring Fling Cake

chocoholic in AZ's Note:

This cake tastes light and airy and does not over-whelm the taste buds. I bet you can't eat just one piece! I got this recipe from my grandma and I am not sure about where it originally came from. This cake was a staple for my grandma to make for any holiday or family get-together. It is a delightful change from the ordinary.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 18 pieces

CAKE

• 1 (18 ounce) box pillsbury moist supreme classic yellow cake mix with pudding (IMPORTANT! cake mix box must say, "with one cup of pudding in the mix for a moister cake")
• 4 eggs
• 1/2 cup oil
• 1/2 teaspoon vanilla
• 1 (11 ounce) can mandarin oranges (un-drained)

FROSTING

• 1 (8 ounce) Cool Whip
• 1 (8 ounce) can crushed pineapple (un-drained)
• 1 (3 1/2 ounce) box vanilla instant pudding mix

Directions:

1. CAKE:.
2. In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
3. Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
4. Pour mixture into a greased and flowered 8x12 cake pan.
5. Bake at 350°F for about 30 minute or until done.
6. For a glass cake pan bake at 330°F.
7. FROSTING:.
8. In a small bowl drain crushed pineapple juice.
9. Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
10. In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
11. Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
12. Frost your cake, chill and serve.

Reviews

[Sydney Mike]

I LOVE THIS CAKE ~ What with the mandarin oranges in the cake itself & the crushed pineapple in the frosting, IT'S GREAT! I wanted to keep this right here at home, but with all the baking I've been doing for PAC, I allowed my other half to share it 2/3 of it with co-workers, & I understand that it was gone in no time! Thanks for a wonderful keeper! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]