4ouncesCool Whip (whipped topping)(half a regular sized tub)
extra mandarin orange slices(for garnish)
Instructions
Preheat oven to 350F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
Drain the can of mandarin oranges, setting aside 1/2 cup of the juice (discard the rest of the juice).
For the cake: combine 1 box yellow cake mix, 1 stick unsalted butter (1/2 cup), 1/2 cup mandarin orange juice, 4 large eggs and 1 teaspoon vanilla extract. Beat for 3-4 minutes on medium-high.
Add drained 15 ounce can mandarin oranges and gently stir until combined (leaving some of the oranges chunky).
Spread batter into prepared baking dish and bake for about 25-30 minutes. Remove from oven and cool completely or until a toothpick inserted comes out clean (oven times can vary).
For the frosting:
Drain the can of crushed pineapples very well, set ting aside 3/4 cups of the juice (discard the rest of the juice).
Once cake is cool, in a bowl, stir together 3/4 cup juice from the crushed pineapple with 4 ounce box vanilla instant pudding mix.
Stir in ½ cup powdered sugar. Then fold in 4 ounces Cool Whip (whipped topping).
Finally, stir in drained 20 ounce can crushed pineapple. Note: if your frosting seems a bit too "liquidy" just add in a little more of the Cool Whip until you get a stiffer consistency.
Spread frosting on cooled cake. To help the frosting finish setting up, place cake into the refrigerator for at least 2-3 hours before slicing.
When cooled, slice cake into 12 pieces (while in the pan) and then top each slice with extra mandarin orange slices. Keep cake refrigerated.
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Keep cake refrigerated.
Margarine can be substituted for the butter.
This can be made in a round layer cake. (2) 8 inch round pans and bake for 17-21 minutes (or until toothpick inserted comes out clean.