Bleu Door Favorite



Hawaiian Summer Cake

From the kitchen of:
Sue Wing
Type of food:
How big a project is this?
Comments from the chef:
Gets better the longer it is refrigerated!
If making as a layer cake and traveling,,,,,,,use those shish-ka-bob sticks in the cake....(ASK me how I know this....LOL)


Cake recipe uses a butter cake mix and adds mandarin oranges, then tops it off with a frosting using Cool Whip, vanilla pudding and crushed pineapple. This cake needs to be refrigerated.

1 box butter recipe cake mix
1 small can mandarin oranges w/juice
4 eggs, beaten
1/3 C. oil
PAM or spray oil
1 small box Instant vanilla pudding
1-20 oz. can crushed pineapple w/juice (lite or heavy syrup, your choice)
1 large container of Cool Whip ( I have used one envelope of dream whip made up also with 2% milk and its fine)

Preheat oven to 350°. Spray a 13x9x2" cake pan with the PAM. Blend cake mix, oil, egg, and mandarin oranges w/juice. Beat for 3 minutes. Pour into cake pan and bake for approx. 25 minutes.

Cool completely.
While cake is baking, pour pineapple w/juice in a bowl and add the dry instant pudding mix and stir together. Let this sit until the cake is completely cooled.

Add the cool whip to the pineapple mixture and stir thoroughly. Frost cooled cake. Keep refrigerated.