Friends of ours made this cake for us almost a year ago and I have found myself thinking about it ever since. The flavors are so fresh and nostalgic. In truth, I probably would not have picked this recipe out of a cookbook – I always pick chocolate! But what a mistake! I am so glad she introduced us to this recipe as it will be going into our spring/summer dessert rotation. I recently made it for a family birthday and it was an absolute hit. Do yourself a treat and make this cake!
The cake has better flavor if made the day before it is served. Store in the refrigerator – it will keep for several days.
- 1 package Yellow Butter Cake Mix
- 1 small can Mandarin Oranges, mashed with juice
- 4 Eggs
- 1/2 cup Cooking Oil
- 1/2 cup Flaked Coconut
- 1 8-ounce Container non-dairy Whipped Topping
- 1 small can Crushed Pineapple, undrained
- 1 small box Instant Vanilla Pudding Mix
- Flaked Coconut
Mix all the cake ingredients together well and pour into 2 greased 9-inch cake pans. Bake at 325 degrees for 25 minutes. Cool completely.
For the icing, mix the dry pudding mix into the whipped topping. Note, you do not make the pudding; you just use the powder. Add the crushed pineapple and mix well. Layer the cake and the icing; spread the icing between layers and on sides and top. Garnish fruit in-between the layers. Sprinkle coconut on top and garnish with fresh fruit.