Help with a cake recipe...?

Question

A friend of mine says her grandfather used to make a cake that had crushed pineapple and mandarian oranges in the frosting.. anyone heard of this I would like to make it for her tomorrow and need to know if anyone has a recipe for this...

Answer 1

Pineapple Mandarine Orange Cake

1 (18.25 ounce) package yellow cake mix
1 (11 ounce) can mandarin oranges, juice saved
4 eggs
1/4 cup vegetable oil
1 (16 ounce) package frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, drained
1 (3.5 ounce) package instant vanilla pudding mix

Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin. (you can make this in 2 layers, if you prefer)

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks.

Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake.

Refrigerate until ready to eat.

Answer 2

We have this alot! It's so easy to make and so wonderful to serve. Hope you like it.

1 box yellow cake mix
1 11-oz can mandarin oranges with juice (do not drain)
4 eggs
1 1/2 cups oil

Mix all ingredients including liquid in mandarin orange can, until oranges are well crushed and all ingredients are well mixed. Pour into a casserole sized greased and floured pan and bake at 350°F for 35-45. Check for doneness with a tootpick in the center.

Cool completely and frost with following recipe.

12 oz. cool whip
1 small package instant vanilla pudding
8 oz crushed pineapple (do not drain)

Mix well and frost cake.

This cake is best if made the day before it is going to be served. Keep refrigerated.

Answer 3

Hi, this is the best that I could come up with!
Hope this helps!

PINEAPPLE-ORANGE SUNSHINE CAKE

Cake:

1 box yellow cake mix
1/4 cup applesauce
4 eggs
1 can (11 oz.) Mandarin oranges

Preheat oven to 350*F.
In a large bowl, mix all of the cake ingredients until moist. Beat by hand for 2 minutes.

Coat a 13" x 9" pan with non-stick spray.

Pour the batter into the pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.


Frosting:

1 container (8 oz.) cool whip
1 pkg. instant vanilla pudding
1 can (15 1/2 oz.) crushed pineapple in juice

In a large bowl, mix together all of the frosting ingredients until well blended. Spread over cake. Store in the refrigerator. NOTE: To make a multilayer cake, bake in two 9" pans for 25 minutes, or until they test done. Place the cooled layers on platter and spread frosting on bottom layer, then place top layer on top and frost top and sides.

Answer 4

My mother makes that recipe too. Take a package of instant vanilla pudding and make it like you were going to use it in a pie. Once it's made, fold in a carton of Cool Whip and the drained crushed pineapples (make sure it's really drained well). My mother spreads that on the cake and then places the well drained mandarin oranges on the top to make it pretty. You could mix it in if you'd like but it does add color to the frosting by placing the fruit on top.