Have you ever tried a combination of mandarin oranges and pineapples? It is an absolute summer delight when used to flavour the cake and frosting. It is sweet, yet tart and the frosting feels so light and fresh with the pineapple. This recipe is pretty straight forward, no hidden dangers if you know what I mean !
The whole process of baking gets simpler with the use of Duncan Hines Butter Cake mix, all you need to do is to mix all the ingredients and bake them till they are done perfectly. Cooling the cake on a wire rack is very important to ensure that moist texture we like. I love the combination of cool whip with the vanilla pudding mix. Adding pineapples to this make it even better. Baking usually takes time, here it is simpler than the usual process. But I strongly suggest to prepare this a day prior and chill it in the refrigerator to let it set well. It will give you perfect slices this way.
This could be a perfect dessert after your sunday brunch on a bright sunny day. So try them and let me know how everyone loved it!
1 box Duncan Hines Butter Cake mix
1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple
Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.
Drain juice from pineapple and set aside (If the icing seems to be too thick you can use it to thin it out a bit).
Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day.