Pineapple Cream Cake

Ingredient 1 yellow cake mix ▢1/2 cup butter (1 stick), room temperature ▢11 ounce can mandarin oranges ▢1/2 cup oil (vegetable or canola oil) ▢4 large eggs For the Frosting ▢3.4 ounce box vanilla instant pudding ▢20 ounce can crushed pineapple ▢1/2 cup powdered sugar

Preheat your oven to 350°F (175°C). In a bowl, mix together the cake mix, melted butter, entire can of mandarin oranges (including the juice), oil, and eggs until well combined.

Pour the mixture into a greased 9x13 inch (23x33 cm) baking pan and bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean. 

Meanwhile, mix together the dry pudding mix and the entire can of crushed pineapple. Put this mixture in the fridge while you proceed. 

In another large mixing bowl, beat the heavy cream until it forms peaks. Add the powdered sugar and beat well. 

1. Fold in the coconut and the pineapple/pudding mixture into the whipped cream. 2. Once the cake has cooled, spread the frosting evenly over the top.

Refrigerate the cake until you're ready to serve. Optionally, you can garnish the top with toasted coconut. 

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