Mandarin Orange Cake

This is a nice refreshing cake for Summer and you can make use of the Cake Mix {with coconut oil} that I shared with you last week {and it's easy so less time in the kitchen for you!}! The recipe came from one of my aunts and was included in a collection of recipes they gave me when I got married {almost 20 years ago!!}.

Start out by mixing up the Yellow Cake recipe from last week until it's as smooth as you can get it. You can also make any from-scratch yellow cake or use a boxed yellow cake mix. Then you'll mix in the mandarin oranges.

Mix the vanilla pudding and crushed pineapple together and refrigerate to thicken.

3 cake layers cooling - yum. :)

One potential problem with this cake - the batter plus mandarin oranges makes for a very moist cake, which can be difficult to remove from pans. Grease and flour your cake pans WELL and let cake cool some before attempting removal {any other tips for this?}. I just shoved the cake that stayed in the pan back onto the layer - LOL. On a happy note - I knew exactly which layer would be the bottom one!! :)

Once you add the Cool Whip {or whipped cream} to the pudding/pineapple mixture, you have your frosting! Frost each layer top and then frost the sides.

I love 3-layer cakes! They look so pretty and you have better frosting distribution - just sayin'.

Mandarin Orange Cake

Batter for 1 yellow cake {made from Cake Mix w/ coconut oil}*
1 6 oz. can mandarin oranges, undrained**

Frosting
1 large box instant vanilla pudding
1 large can crushed pineapple, undrained
10 oz. Cool Whip {can use sweetened whipped heavy cream}

Preheat oven to 350 degrees F. Grease and flour 3 8-inch round cake pans. Prepare yellow cake batter and mix until smooth. Add in mandarin oranges and gently stir or pulse a couple times with mixer. Pour batter evenly into 3 pans. Bake for about 25 minutes, until pick inserted in center comes out clean. Remove pans to wire rack. Cool for 10-15 minutes and remove cake from pans {carefully}. Cool completely.

While cake is baking, mix vanilla pudding and crushed pineapple in large bowl. Refrigerate. When cake is cool, add 10 oz. Cool Whip to pudding/pineapple mix and fold in until well-mixed. Frost layers, tops, and sides. Keep refrigerated.

* Can substitute any from-scratch yellow cake or use 1 boxed cake mix and follow directions on back to make batter.
** The cans of mandarin oranges I usually find are about 15 oz. so I do drain them and then use all the oranges in the cake.

Yum! Perfect for hot weather!

If you like 3-layer cakes, you might also enjoy:
 ~ Cafe Latte Cake
 ~ Nutella Macadamia Cake

This post linked to:

• Tasty Tuesday at Balancing Beauty and Bedlam
• Chic & Crafty Party at The Frugal Girls
• I'm Lovin' It at TidyMom

What's your favorite cake or dessert for hot weather? 

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Have a refreshing and blessed day today friends!