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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This cake is another recipe I learned from my grandmother. It is so moist, delicious, and simple I just can't get enough. Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
1 (11 ounce) can mandarin oranges in juice |
4 eggs |
3/4 cup vegetable oil |
1 (20 ounce) can crushed pineapple |
1 (9 ounce) container whipped topping (thawed) |
1 (6 ounce) box instant vanilla pudding |
Directions:
1. Pre-heat oven to 350°F.
2. Grease and flour lightly one 13x9-inch pan.
3. Place all ingredients for cake in mixer bowl and beat with electric mixer until well combined( about 2 minutes).
4. Bake at 350°F for 25-30 minutes( until toothpick inserted in center of cake comes out clean).
5. Allow cake to completely cool in pan.
6. Drain crushed pineapple and reserve juice.
7. In separate bowl combine crushed pineapple and dry pudding mix.
8. Fold in whipped topping until well blended.
9. Poke holes in cooled cake.
10. Pour 3/4 cup of reserved pineapple juice over cake.
11. Spread frosting over cake.
12. Refrigerate for at least 2 hours.
13. Enjoy!
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