When I first saw this cake on Pioneer Woman, I knew I had to make it. I sent the recipe to my mom instantly, super excited about it. She didn’t seem as excited as I was…it’s not exactly the classiest dessert in the world. But C’mon, oranges and pineapple in a cake? Can’t go wrong.
Then I made the cake for a party, and it was a HUGE hit. People kept coming up to me and saying, “ohmygod…this cake is so good. What IS it?”
I didn’t really feel the need to tell people everything in the cake comes from a box or a can or tub…all that matters is it tastes damn good.
The cake is perfect for spring or summer, served at a potluck like any good Midwesterner would. Extra mandarin oranges, or in my case, raspberries, definitely bring the classiness up a notch.
from The Pioneer Woman
- FOR THE CAKE:
- 1 box (18.25 Oz. Box) Yellow Cake Mix
- 1 stick Margarine, Softened
- 1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
- 4 whole Eggs
- 1 teaspoon Vanilla Extract
- FOR THE TOPPING:
- 1 package (4 Oz. Box) Vanilla Instant Pudding Mix
- 1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
- 1/2 cup Powdered Sugar
- 4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)
- Extra Mandarin Orange Slices, For Garnish
Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.
Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.
To serve, cut cake into squares and top each square with a mandarin orange slice.