Frosted Orange and Pineapple Celebration Cake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 55 min.
Ready in
Ingredients
for
14
- For Cake
- 1 box boxed yellow Cake mixture (500 g | 18 oz)
- ¾ cup Canola oil
- 4 fresh eggs
- 2 cups canned Mandarin orange (with juices)
- For Icing
- 4 cups canned, crushed Pineapple (drained with juices reserved)
- 1 pkg instant vanilla pudding mix (85 g | 3.5 oz)
- 8 ozs Cool Whip®
- ¼ cup Sugar confetti (to decorate)
- In Addition
- non-stick cooking spray (for the pans)
- flour (for the pans)
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eggPreparation steps
1.
For Cake:
2.
Preheat oven to 350º F / 180º C. Grease and flour three 8-inch / 20 cm round cake pans.
3.
In a large bowl, combine cake mix, oil, eggs, mandarin oranges and juices; mix to incorporate.
4.
Pour batter in to prepared pans. Bake for 25 to 30 minutes or until a wooden tooth pick inserted into the center comes out clean. Do not over cook the cake layers. Cool in the pan on a wire rack for 10 minutes. Carefully remove layers from pan and continue to cool completely on wire racks.
5.
For Icing:
6.
Drain crushed pineapple and reserve juice.
7.
In a large bowl, combine drained pineapple, instant pudding and Cool Whip
8.
Poke holes in each cake layer and drizzle pineapple juice over the top of the layers. Spoon and spread icing over each layer and carefully stack. Decoratively spread icing over the top and sides using a cake decorating comb. Sprinkle with sugar confetti. Chill in the refrigerator until ready to serve.
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