STREAMING NOW: Chuck's Week Off

Spring Fling Cake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This cake tastes light and airy and does not over-whelm the taste buds. I bet you can't eat just one piece! I got this recipe from my grandma and I am not sure about where it originally came from. This cake was a staple for my grandma to make for any holiday or family get-together. It is a delightful change from the ordinary.”
18-24 pieces

Ingredients Nutrition


  1. CAKE:
  2. In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
  3. Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
  4. Pour mixture into a greased and flowered 8x12 cake pan.
  5. Bake at 350°F for about 30 minute or until done.
  6. For a glass cake pan bake at 330°F.
  8. In a small bowl drain crushed pineapple juice.
  9. Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
  10. In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
  11. Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
  12. Frost your cake, chill and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a