1 box yellow cake mix
1 ~ 15 oz. can mandarin
oranges, { drained and reserve the juice }
1 ~ 15 oz. can crushed
pineapple
1 cup coconut { optional }
1 cup miniature
marshmallows { optional }
1 ~ 8 oz. tub whipped cream
topping
1 ~ 3.4 { small } box instant vanilla pudding
Preheat oven to 350°. Prepare cake mix as directed on
the box. Gently stir in mandarin oranges. { you can chop the orange
segments into big pieces or leave them whole } Pour batter into a
greased and floured 9 x 13 baking dish { works best } or 2 ~ 9 inch
round spring form cake pans to make a layered cake. Bake at 350° for
25 to 35 minutes or until a toothpick inserted in the center of the
cake comes out clean.
After taking the cake out of the oven and
it's still hot.... Poke holes over the top of the cake with a fork.
Pour the reserved mandarin orange juice evenly over the top of the
cake. Leave cake in pan or remove cake from the pan. Let cake cool
completely before frosting.
Frosting;
Combine the crushed
pineapple, including the juice, coconut, marshmallows and pudding
mix in a large mixing bowl. Stir and mix thoroughly. Gently stir in
whipped topping. Spread evenly over cooled cake. Enjoy, KEEP CAKE
CHILLED.
Cakes
and Bakery Delights Recipes