Laura's StoryYou won't want to leave anything on your fingers or your plate! This has got to be my all-time favorite cake. I made this for myself for my birthday not to long ago! : ) NOM, NOM, NOM!
yellow cake mix
11 oz can(s)
mandarin oranges, undrained
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1 - 8 oz can(s)
crushed pineapple (juice used for cake and pineapple used for frosting)
whipped topping, thawed
box of instant french vanilla or pistachio pudding (i use the french vanilla)
1 - 1 1/2 c
1PREHEAT oven to 350; grease and flour pans.
2Mix all cake ingredients except pineapple juice on medium for about 3 minutes. This will cause the oranges to break up.
3Pour into 2 - 9” round cake pans. Bake about 25 minutes or until knife inserted comes out clean. Cool for 10 minutes.
4While the cake is still warm, poke holes all over and drizzle with reserved pineapple juice.
5Mix frosting ingredients well, making sure they are well combined and the pudding mix has dissolved. Frost cake after it has completely cooled.
Rhonda Menchaca sota03 - Aug 13, 2010
My mom used to make this cake years ago. Thanks for posting.
Dee Schimmel mommabass - Aug 14, 2010
I made this once for Easter ! Used toasted coconut on the sides of the frosting for decoration ! It was so pretty and tasted great ! I think it was called sunrise cake then. From what I remember, your name is much more appropriate !
Laura Geese Goose_Hill_Farm - Aug 15, 2010
You are very welcome, Rhonda! It's my favorite cake!
Dee, this cake also goes by the name of Barbara Mandrell's "Pig-Lickin' Cake" Any way you call it, it's still DELICIOUS!
Linda Jones luv2cooknfla - Oct 9, 2010
This cake is my granddaughter's favorite, but I lost the recipe--so glad you posted it.
Blessings to you,
Laura Geese Goose_Hill_Farm - Nov 6, 2010
You are welcome. I'm glad you found it again! : )
Have a great weekend!