Check out what my friends at All Recipes had to say about this light and fluffy sunshine cake:
Ambrosial and Ethereal are the words to describe this cake. Followed recipe but added the zest of one orange and 1/4 cup of Grand Marnier. Baked at 325F beautifully and came out nice and flat. Frosting is divine and is what makes this cake pure perfection.
Really good cake. I didn’t have any vanilla pudding so I used banana pudding which was what I had in my pantry. I turned out to be the perfect flavor complement to the oranges and pineapple. Like other reviewers, I used a small tub of cool whip and I still had a little left over. Delicious!
Ingredients
1 (18.25 ounce) package Betty Crocker moist yellow cake mix
4 Eggland’s Best eggs
1/2 cup Wesson vegetable oil
1 (11 ounce) can Dole mandarin oranges, juice reserved
1 (16 ounce) package Cool Whip frozen whipped topping, thawed
1 (5 ounce) package Jell-O instant vanilla pudding mix
1 (20 ounce) can Dole crushed pineapple with juice
Instructions:
Preheat oven to 325 degrees. Grease and flour a 9×13 inch pan.
Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges; remember to add the juice as well as the fruit. Pour the batter into the pan.
Bake the cake for 40 minutes. Cool on wire rack.
Prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.
Quick Tip: Mix the crushed pineapple and juice with the vanilla pudding mix before folding in the Cool Whip.
Thank you to All Recipes for this awesome recipe!
