2 - 1/2 c
2 - 1/4 tsp
butter, room temperature
2 - 1/2 c
can mandarin oranges, undrained
3.4 ounce (4-serving size) box instant vanilla pudding ( i use french vanilla )
8-ounce can crushed pineapple, undrained
5Slowly add flour mixture until well mixed.
Divide batter between 2 pans. Bake for 30 - 35 minutes, or until pick comes out clean.
6While cakes are baking, make the frosting.
Whip cream with remaining 1/2 cup of sugar and pudding mix until stiff peaks form. Hand stir-in pineapple and juice. ( I had a few mandarin oranges left and threw them in along with the pineapple for color).
Refrigerate till ready to use.
7When cakes are baked; cool in pans for 2 minutes.
Remove from pans and completely cool on wire rack.
8I place 3 sheets of waxed paper on serving platter, to have a mess free plate after frosting. Just pull the sheets out from under the cake when frosting is finished.
9Place first cooled cake, bottom side up. Frost the top, add the second layer frost the top and sides.
I sprinkled some toasted coconut on the top. Completely optional. Should refrigerate 1 hour prior to serving.
My kids wouldn't wait till the cake had a chance to set up...so as to why filling looks a little soft..lol