I was reorganizing my recipe box and came across one of my old favorites – Pineapple Mandarin Cake. The recipe is sooo old that it is on a page from an old steno pad, was written in green ink that is so faded that I can hardly read it. So, I figure that I will retype it here and share it with you. It is very easy and really scrumptious!!
CAKE In a large bowl: 1 box of your favorite yellow cake mix, 1 large can Mandarin oranges (undrained), 1/2 c. peanut oil, 1/4 c. sugar, 3 eggs. Beat until creamy, then pour into 3 greased and floured round cake pans. Tamp pans to get the air bubbles out of the batter. Bake in a 375 degree oven for 27 minutes. Turn out on wire racks to cool.
FILLING 1 package vanilla instant pudding, 1 medium can crushed pineapple (undrained) and 8 0z. container of Cool Whip. Sprinkle pudding over the pineapple and stir until the pineapple is absorbed and the mixture thickens. Fold in the whipping cream. Place in refrigerator to chill.
When ready to serve, place a small dollop of the filling on your serving plate, place first cake layer on top, spread some of pudding mixture on cake, then another layer of cake, etc., ending with a layer of pudding. You can do this a little ahead of your serving time but you don’t want to do this too early in the day as the cake tends to get a little soggy.
I hope you enjoy this. I have made it a gazillion times and it always comes out delicious! Cheryl
P.S. Sorry I don’t have a picture.
3 comments
Thank you Cheryl. I’m not much of a cook but I’m going to try this for Easter brunch!
Sounds delicious ! One of my favorites is pineapple upside-down cake, so this one should be GREAT 🙂 !
This sounds amazing!