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Tasty Mandarin Orange Pineapple Cake

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Tasty Mandarin Orange Pineapple Cake

Ingredients:

  • This was my grandmother’s favorite cake!
  • Mandarin Orange Pineapple Cake
  • 1 box Duncan Hines Butter Cake mix
  • 1/2 cup Wesson oil
  • 1 11- ounce can of mandarin oranges
  • 1/2 cup sugar
  • 4 eggs
  • Icing
  • 1 12 ounces tub of Cool Whip
  • small instant vanilla pudding mix
  • 1 16 oz. can crush

instructions:

Preheat the oven to 350 degrees. Mix cake mix, butter, oranges with juice, sugar, and eggs.
Stir at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured, wax-lined baking sheets for about 20 minutes, or until the center of the cake bounces to the touch.
Cool in a saucepan for 10 minutes. Remove from pans and let cool completely on wire racks to cool.
icing
Drain the pineapple juice and set aside (if the icing seems too thick, you can use it to thin it out a bit).
Toss pineapple with instant vanilla pudding. Stir in the Cool Whip. Freeze the cake according to these instructions. Store your cake in the refrigerator. I think the next day is better.

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