“I swear this cake was at every single party I went to as a child (I grew up in Georgia!), but I don’t see it much now that I live in Pennsylvania.” (Page 2 ) | June 18, 2025

Ingredient Quantity
Crushed pineapple with juices 1 (20 oz) can
Frozen whipped topping, thawed 1 (16 oz) package
Instant vanilla pudding 1 (3.4 oz) box
Instructions:
Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare Cake Batter: In a mixing bowl, beat the yellow cake mix, eggs, oil, and water until well combined. Drain one can of mandarin oranges and add the drained oranges to the cake batter. Beat until the oranges are well blended into the batter.
Bake Cake: Pour the prepared batter into the baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.
Make Topping: In a large bowl, combine the instant vanilla pudding mix and the crushed pineapple with its juices. Stir them together until well combined. Gently fold in the thawed frozen whipped topping until the mixture is uniform and airy.
Frost & Garnish: Evenly frost the completely cooled cake with the prepared topping. Drain the second can of mandarin oranges and arrange them on top of the frosted cake for a beautiful garnish.
Chill: Chill the cake in the refrigerator for a minimum of 30 minutes before slicing and serving. This allows the topping to set properly.

Enjoy!

Next: Shake up pineapple and chicken in bag. Prepare for a scrumptious slow cooker feast

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