Description
A delightful and versatile Mandarin Orange Pineapple Cake that comes together in about 30 minutes, perfect for summer treats!
Ingredients
Scale
- 1 box Duncan Hines Butter Cake Mix
- 1/2 cup Wesson Oil
- 1 can (11 oz) Mandarin Oranges, juice included
- 1/2 cup Sugar
- 4 Eggs
- 1 tub (12 oz) Cool Whip
- 1 small Instant Vanilla Pudding Mix
- 1 can (16 oz) Crushed Pineapple
Instructions
- Preheat your oven to 350°F (175°C) and grease three 9-inch cake pans.
- In a large mixing bowl, combine the cake mix, oil, mandarin oranges (with juice), sugar, and eggs. Mix on medium speed for about 2 minutes until smooth.
- Divide the batter among the prepared pans and bake for about 20 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Drain the crushed pineapple, saving the juice. In a bowl, mix the pineapple and instant pudding mix, then fold in the Cool Whip.
- Once cooled, layer the pineapple mixture between the cakes, and cover the top and sides with the remaining frosting.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
Customize the cake with your favorite fruits or pudding flavors! Perfect for meal prep as it can be made ahead of time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg