Ingredients
Equipment
Method
- Mix the Cake Batter: Start by grabbing a medium-sized mixing bowl. Empty the whole packet of yellow cake mix into the bowl, then add one cup of cold water and ⅓ cup of vegetable oil. Stir everything together until it’s well combined.
- Add the Eggs and Mandarins: Now, crack in your three eggs and add the can of mandarin oranges (be sure to drain them before adding them to the mixture). Stir everything until it’s evenly mixed.
- Bake the Cake Layers: Next, grab two round or square baking pans and pour the batter evenly into both. Bake at 350°F for about 25 minutes, or until a toothpick comes out clean from the center.
- Prepare the Pudding Mixture: While the cake is baking, grab another small mixing bowl. Add the can of crushed pineapple and the instant vanilla pudding. Mix them together until smooth.
- Add the Whipped Topping: Now, fold in the frozen whipped topping into the pineapple and pudding mixture. Stir until it’s creamy and well combined.
- Layer the Cake: Once the cakes are done baking and have cooled slightly, it’s time to assemble your dessert! Place one of the cake layers in a large bowl. Spread the creamy pineapple mixture evenly over the top, then place the second cake layer on top. Spread the remaining mixture over the second layer.
- Serve and Enjoy: Carefully transfer your completed cake onto a flat serving dish or plate. Slice it into squares or triangles and serve!
Notes
- Stick to the baking temperature: Always bake at 350°F. Any lower or higher and your cake might not come out as expected.
- Don't let the batter sit: Once mixed, bake it immediately to avoid it becoming dense.
- Check the cake’s doneness: Use a toothpick to check the center. If it comes out clean, your cake is ready.
- For a fluffier cake: Add a cup of sour cream and swap regular flour for cake flour for an extra light texture.