1 boxyellow cake mix
2 can(s)mandarin oranges small cans or 1 large
1 boxvanilla instant pudding small
1 pkgcool whip or other brand whipped topping/frozen
1 can(s)crushed pineapple small
1 boxvanilla instant pudding large
How to Make Orange/Coconut/Pineapple Cake
- Follow direction on cake box. Add small package of vanilla pudding.
- Add mandarin oranges with just a little of the juice.
You can add a little bit of coconut and/or pineapple to add a different flavor to the cake.
- Bake according to package directions. Cake is best cooked in large cake pan. 13X9 works well. Bake until center pops up or toothpick inserted comes out clean. This cake will be very moist so sometimes the toothpick will have a little juice on it.
- While cake is cooling, mix the large package of pudding, whipped topping, pineapple and coconut together in a large bowl. Mix on low speed until all ingredients are completely mixed. Frosting will be thick and if whipped topping is frozen at time of mixing it will take a little time to mix. This frosting comes out thick and will spread well on a cool cake. Keep Covered and Refrigerated.
I toasted some of the coconut to add a bit of crunch to the frosting.