November 12, 2012

Mandarine Orange Cake

1 box, pre-packaged yellow cake mix
2T melted butter
2 cans Mandarin oranges in juice
2 eggs
20 ounce can of crushed pineapple in juice (reserve 1 cup drained fruit for frosting)

Combine all ingredients well for approximately 2 minutes by hand. Bake in a greased 9"x13" pan at 350° for 30 minutes (or until done-- cooking time will vary based on individual oven temperatures). When cool, frost with pineapple frosting (recipe below). Store uneaten cake in the refrigerator.

Pineapple Frosting 
Cool Whip, defrosted
1/2 small package instant vanilla pudding
1 C crushed pineapple, drained (remaining fruit and juice should be used in the cake)

Mix all ingredients well.

Mom's Review: I love desserts and this cake is no exception. Two of my children do not like this cake because it has pineapple in it. Nonetheless, the cake never lasts more than two days at our house.

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