|Supplies are from the Scraptastic May kit, Destination Unknown, and my stash.|
This cake has become a family favorite. (OK...well, not for Kevin. But everyone else LOVES it!) Three layers of moist deliciousness and a cool, light frosting are what make Mandarin Orange Cake special. It's not particularly difficult, but still...I won't make it for just anybody. ;)
Back in January, we celebrated Kevin's 13th birthday with another homemade cake whose chocolate frosting was covered with sprinkles. The letter stickers look like they are sprinkled in color themselves!
|Supplies are from the Scraptastic's March and May kits, and my stash.|
Unfortunately, I don't have a birthday page for my February child. He was away at college on his special day, wishing for a slice of that Mandarin Orange Cake!
Mandarin Orange Cake
1 package yellow cake mix, without pudding
3/4 c. oil or 1 stick butter, softened (we use margarine)
1 can (11 oz.) mandarin oranges, undrained (reserve three segments for garnishing top)
1 can (20 oz.) crushed pineapple, undrained
8-oz. or 12-oz. carton Cool Whip, thawed (we use no sugar added)
1 package (large) vanilla instant pudding mix (we use sugar free)
Grease, line with waxed paper, grease again and flour three 9" cake pans.
Combine cake mix, eggs, and oil and beat 2 1/2 minutes.
Briefly beat in one can mandarin oranges, juice and all.
Pour into cake pans and bake 15-18 minutes at 350 degrees.
Cool, remove layers and frost.
Combine undrained pineapple, Cool whip, and pudding mix.
Beat for 2 minutes at medium speed.
Let stand for 5 minutes until it reaches a good spreading consistency.
Spread between layers and on top of cake.
Decorate top with reserved orange segments and chill 2 or more hours.
Store in refrigerator.
(If you desire frosting on all sides of the cake, double frosting recipe.)