Last weekend we got a preview of the dog days of summer, with a three day run of 90-degree temperatures. We were invited to a dinner party and asked to bring dessert, so I used my mom’s recipe for a cake with a cool, creamy frosting. With mandarin oranges baked into the cake and crushed pineapple whipped into the frosting, this dessert is bursting with tropical flavor.
1 box yellow cake mix, Duncan Hines Traditional
½ cup vegetable oil
1 11-oz can mandarin oranges, including liquid
1 8-oz can crushed pineapple or cut up peaches
1 16 oz tub Cool Whip
1 3 ¾ oz box instant vanilla pudding
Shredded coconut (for decoration)
1. In a large bowl, mix the yellow cake mix, vegetable oil, eggs, and mandarin oranges. Pour batter into two greased 8 or 9″ pans. Bake 350 degrees for 25-30 minutes. Cool completely.
2. In large bowl, combine pineapple or peaches, Cool Whip, and vanilla pudding. Frost the cooled cake, sprinkle with coconut, and refrigerate.
I loved that this cake was so simple to make, and it was a big hit at the party. It also satisfied my desire for all things tropical as the warm weather approaches. A triple whammy!
P.S. A million thanks to everyone who came out with such enthusiasm in support of Frock Photography yesterday! I was delighted by all the notes of encouragement and the lovely comments, both here and elsewhere. Thank you so much, friends.