Happy Spring everyone! It seem like we’ve been waiting forever for this special day to arrive. Well, here in northern Indiana it may seem like forever. Those of you who live in nice, balmy climates may not think this day is so special. The beginning of Spring means baby animals will be born soon. Our Nubian goat is due to kid in a few weeks. Our baby chicks will be arriving soon, too! Trees are going to bud soon. Tulips and Daffodils will be popping up any day now! Oh I can just feel it in the air! Spring! Spring also means breaking out some fun and fruity recipes. One that I love is my mother-in-law’s Mandarin Orange-Pineapple Cake. Enjoy!
Photo credit: colleenashbecht
Cake:
1 yellow cake mix
3/4 cup oil
3 eggs
1 small can mandarin oranges with juice
Combine cake ingredients. Bake in a 9×13 greased cake pan. Bake in a preheated 350 degree oven for 35-45 minutes. (Refrigerate cake 24 hours before icing for best flavor.)
Icing:
16 oz. Cool Whip
1 large package instant vanilla pudding
1 (16 oz.) can crushed pineapple with juice
Fold together icing ingredients. Ice cake and enjoy!
{ 12 comments… read them below or add one }
Hello-
Yummy! I am mixing one together for our fellowship
luncheon tomorrow~for our guest speaker!
Sounds so ‘springy’!
Have a wonderful weekend.
Thanks for your blog—we are blessed so much!
Blessings~
~Lori
love, love love this recipe. one VERY IMPORTANT step was left out. For the icing to set, the cake must be refrigerated for 8 hours or overnight before serving! And it needs to stay refrigerated until eaten (which won’t take long!)
I would absolutely hate for anyone to try this wonderful recipe and dislike it because they were unaware that it needs to be refrigerated!
Oops! You’re right, Christie. I noted that it needs to set but left out the refrigerated part. I’ll fix that right away! Thanks!
This sounds delicious! I love Mandarian Oranges, so this cake would probably tingle my taste buds!
Thanks, Christie, for the tip!
I have made this often. It’s refreshing, light, and moist! It always gets rave reviews. =)
As a fellow nothern hoosier I can say that this recipe is perfect for the weather we have had the last 2 days!!
oops – we let the cake cool, ice and then refrigerate. It’s the icing that needs to set – the cool whip, pineapple and pudding need time to thicken.
You have baby goats?!?!?!?
I LOVE baby goats…
We’re not even close to spring weather yet, but…maybe we’ll give this a try in anticipation…looks great!
As a Canadian, to have spring in the air means the end of a loooong winter.
I can’t wait for that warm spring air.
Your recipe looks delcious! Thanks for sharing!
So I’m not sure if I’m understanding this recipe correctly… I need to bake the cake then refrigerate it f0r 24 hours then ice the cake and refrigerate for another 8 hours before serving? Thanks : )
Yelena,
Bake the cake, let it cool really well, but it doesn’t need to be in the fridge at this point.
It is only after you ice it that it needs to be refrigerated for 8 hours or overnight.
That gives the pudding/coolwhip mixture time to set and thicken before serving.
Serve, and keep the leftovers refrigerated after that as well until they’re all eaten.
Wonderful cool, refreshing cake for summer.
Christie
Sounds absolutely delicious!
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