Instructions
Step 1: Prepare the Cake Batter
. Preheat Oven: Preheat your oven to 350°F (175°C).
. Mix Ingredients: In a large mixing bowl, combine the cake mix, oil, mandarin oranges with their juice, sugar, and eggs. . Beat on medium speed for 2 minutes, or until smooth and well combined.
. Prepare Pans: Grease and flour three 9-inch round cake pans. For extra ease, line the bottoms with wax paper or parchment paper.
. Bake: Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
. Cool Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 2: Make the Icing
. Drain Pineapple: Drain the crushed pineapple and set the juice aside.
. Mix Ingredients: In a medium bowl, combine the pineapple with the instant vanilla pudding mix. Stir until the pudding mix is dissolved and thickened.
. Add Cool Whip: Fold in the Cool Whip until well blended. If the icing feels too thick, add a small amount of the reserved pineapple juice, 1 tablespoon at a time, until the desired consistency is reached.
Step 3: Assemble the Cake
. Layer the Cake: Place one cake layer on a serving plate. Spread a generous amount of the icing on top. Repeat with the . second and third layers, spreading icing between each layer
. Frost the Cake: Use the remaining icing to frost the top and sides of the cake evenly.
Step 4: Chill and Serve
. Refrigerate: Cover the cake and refrigerate for at least 4 hours before serving. For best results, let it sit overnight. The flavors meld beautifully, and the cake becomes even more moist!
. Garnish (Optional): Top with mandarin orange slices, pineapple chunks, or a sprinkle of toasted coconut for an extra touch of elegance.
Tips for Success
. Cake Pan Size: This recipe works best with three 9-inch round pans. If you only have two pans, bake in batches.
. Cool Whip Substitute: If you prefer homemade whipped cream, you can whip 1 1/2 cups of heavy cream with 2 tablespoons of powdered sugar as a substitute.
. Storage: Store the cake in the refrigerator for up to 3-4 days.
. Transport Tip: Since the cake is soft and moist, use a sturdy cake carrier if transporting to a gathering.
Why This Cake is Special
This recipe has a unique charm with its light, fluffy texture and the combination of citrusy mandarin oranges and sweet pineapple. It’s a tribute to timeless flavors and the love that grandmothers pour into every recipe.
Enjoy this treasure of a dessert—it’s bound to bring smiles and maybe a few nostalgic tears!
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