I first tasted this cake about 8 years ago when a gal in the office made it for my birthday. She found the recipe in the newspaper and I just had to have a copy. I'm not a traditional cake fan. I find them too sweet. This cake, however, is sweetened with fruit and moistened with the juices. A yum combination. Marie has made it for my birthday in years past and this year I made it for my moms birthday. The family raved and requested the recipe and I am happy to oblige:
1 box yellow cake mix
2 pkgs instant french vanilla pudding mix
1/2 cup cooking oil
11oz can mandarin orange sections, drained, reserve juice
20oz can crushed pineapple in natural juice, drained, reserve juice
9oz container cool whip, thawed
- Heat over to 350. Grease and flour three 8 inch round cake pans.
- In a large bowl, combine cake mix, 1 pkg pudding mix, eggs, and oil. Beat until well mixed. Fold in mandarin orange sections.
- Pour in cake pans and bake for 30 minutes or until cake is set. Pour reserved orange and pineapple juice over warm layers. Cool in pans 10 minutes. Turn out on racks to finish cooling.
- In a bowl, combine cool whip, remaining pkg of pudding mix, and pineapple; beat until thick. Frost cake layers with pineapple mixture; assemble layers and frost top and sides. Refrigerate until time to serve.