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Spring Fling Cake

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“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.”
READY IN:
50mins
YIELD:
18-24 pieces
UNITS:
US

Ingredients Nutrition

Directions

  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.
  7. FROSTING:
  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.

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