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
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.)
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!
