Description
This moist Mandarin Orange Pineapple Cake is bursting with tropical flavors! Perfect for a crowd, it combines a light butter cake with a creamy pineapple-Cool Whip icing. Ideal for any celebration or casual dessert.
Ingredients
Scale
-
- 1 box Duncan Hines Butter Cake mix
- 1/2 cup Wesson oil
- 1 (11-ounce) can mandarin oranges (with juice)
- 1/2 cup sugar
- 4 eggs
Icing:
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- 1 (12-ounce) tub Cool Whip
- 1 small instant vanilla pudding mix
- 1 (16-ounce) can crushed pineapple (drained)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cake mix, oil, mandarin oranges with juice, sugar, and eggs. Mix at medium speed for 2 minutes until well combined.
- Grease and flour 3 round cake pans and line with wax paper. Pour the batter evenly into the pans.
- Bake at 350°F for about 20 minutes or until the center of the cakes bounce back when touched.
- Cool the cakes in the pans for 10 minutes, then remove from pans and cool completely on cooling racks.
- For the icing, drain the juice from the pineapple and set it aside.
- In a mixing bowl, combine the drained pineapple with the instant vanilla pudding mix. Stir in Cool Whip until smooth and creamy.
- Frost the cooled cakes with the icing.
- Store in the refrigerator. The cake tastes even better the next day!
Notes
- You can adjust the consistency of the icing by adding some of the reserved pineapple juice if it’s too thick.
- This cake is best chilled and served the next day for the flavors to meld.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg