"My Mom made this recipe for my co-workers recently and it received many compliments. It's like eating Sunshine on a plate"
1 package of yellow cake mix
1/2 cup vegetable oil*
1/2 cup chopped walnuts
1 (11 ounce) can of mandarin oranges, undrained
*For High altitude: Add 1/4 cup of flour and decrease oil to 2 Tbsp.
Preheat oven to 350 degrees. Grease the bottom of a 13x9 pan. Beat cake mix, (flour-if High Altitude), oil, walnuts, eggs and mandarin orange segments with juice on low speed for 30 seconds. Then mix on medium speed for 2 minutes. Bake at 350 degrees for 25-30 minutes. Cool for about 1 hour before frosting cake.
1 (26 ounce) can crushed pineapple, undrained
1 large package of vanilla instant pudding
1 (8 ounce) container of non-dairy whipped topping (my Mom uses Cool-whip)
Stir undrained pineapple and pudding mix together until completely mixed. Fold in non-dairy whipped topping. Frost cake. Store in refrigerator until ready to use.
Note: Store leftovers in refrigerator.
This recipe was featured on Gooseberry Patch's Easter Dessert Recipe Round-up. To check it out on their site click here: