This cake is as refreshing and light as it looks. Keep it in the fridge so the whipped topping doesnt melt, and enjoy a cool slice of heaven in the middle of summer.
For the cake:
1 box yellow cake mix
1 stick butter (softened)
1 can (14 ounces) mandarin oranges, drained, 1/2 cup juice reserved
1 teaspoon vanilla extract
For the icing:
1 (4 oz.) box vanilla instant pudding mix
1 can (20 oz. can) crushed pineapple, juice reserved
½ cup powdered sugar
8 ounces whipped topping (the whole tub)
extra mandarin orange slices, for garnish
For the cake, combine cake mix, butter, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high.
Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan or two 8 inch round pans and bake at 350 degrees.
25 to 30 minutes for 9X13 pan
17-21 minutes for 8 inch pans.
Cake is done when it is a light golden brown and does not wobble in the middle when you giggle the pan.
Let the cakes cool slightly and then turn out on cooling rack and let come to room temperature.
To make the whip icing, stir the juice from the drained pineapples with the vanilla pudding mix. Add powdered sugar and mix well. Fold in the whipped topping and stir in the drained pineapple.
Spread the icing on the cooled cake (or layers if making a round cake) and refrigerate for several hours.
The kids absolutely loved helping me make this cake, and the best part no doubt was licking the mixing bowl.