Ingredients:
For the Cake:
- 1 box Duncan Hines Butter Cake mix
- 1/2 cup Wesson oil (you can substitute with melted coconut oil for a tropical flavor)
- 1 (11-ounce) can of mandarin oranges, undrained
- 1/2 cup granulated sugar
- 4 large eggs, at room temperature
- Zest of 1 orange (optional, for added citrus flavor)
For the Icing:
- 1 (12-ounce) tub of Cool Whip, thawed
- 1 small box of instant vanilla pudding mix
- 1 (16-ounce) can of crushed pineapple, drained (reserve the juice)
- 1 teaspoon vanilla extract (for extra flavor)
- Optional: Toasted coconut flakes and chopped pecans for garnish
Directions:
- Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures that the cake will bake evenly. - Prepare the Cake Batter:
In a large mixing bowl, combine the Duncan Hines Butter Cake mix, Wesson oil, undrained mandarin oranges (along with their juice), granulated sugar, and eggs. If you’re adding orange zest, include it at this stage. Mix the ingredients on medium speed for about 2 minutes, or until the mixture is smooth and well combined. The mandarin oranges will break apart during mixing, adding a delightful texture to the cake. - Bake the Cake:
Grease three round 9-inch cake pans with butter or non-stick spray, and lightly flour them. You can also line the bottoms with parchment paper for easier removal. Pour the cake batter evenly into the prepared pans. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean, and the cake springs back when lightly touched. - Cool the Cakes:
Once baked, remove the pans from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer the cakes onto wire cooling racks to cool completely. This step is crucial to prevent the icing from melting when applied. - Prepare the Icing:
While the cakes are cooling, prepare the icing. In a mixing bowl, combine the drained crushed pineapple and the instant vanilla pudding mix. Stir in the thawed Cool Whip until the mixture is smooth and creamy. If the icing appears too thick, you can add a few tablespoons of the reserved pineapple juice to achieve your desired consistency. For an extra layer of flavor, add a teaspoon of vanilla extract. - Assemble the Cake:
Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous layer of the pineapple Cool Whip icing on top. Add the second layer of cake and repeat the process. Place the final layer on top and frost the entire cake with the remaining icing. - Garnish:
For an elegant touch, sprinkle toasted coconut flakes and chopped pecans over the top of the cake. This will add a wonderful crunch and enhance the tropical theme. - Chill and Serve:
Cover the cake with plastic wrap or a cake dome and refrigerate it for at least 2 hours before serving. For the best flavor, let it sit overnight; many find that this cake tastes even better the next day as the flavors meld beautifully.
Enjoy your delicious Mandarin Orange Pineapple Cake, perfect for gatherings, celebrations, or simply as a delightful treat!
Feel free to adjust any ingredients based on your preferences or dietary needs!