I often prepare this tender, golden cake at Easter, but it’s wonderful at any time of year. Pineapple frosting provides a fast, fresh finishing touch.
—LINDA SAKAL BILOXI, MS
PREP: 15 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 12 SERVINGS
1package yellow cake mix (regular size)
1can (11 ounces) mandarin oranges, drained
1can (20 ounces) unsweetened crushed pineapple, drained
1package (3.4 ounces) instant vanilla pudding mix
1package (12 ounces) frozen whipped topping, thawed
1. Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
3. Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.