Ingredients:
- 1 (15.25 oz) box Yellow Cake Mix (do not use pudding-in-the-mix variety)
- 4 Large Eggs, at room temperature
- 1/2 cup Vegetable Oil
- 1 (15 oz) can Canned Mandarin Oranges (do not drain)
- 2 Tbsp All-purpose Flour (optional)
- 1 (3.4 oz) packet Instant Vanilla Pudding Mix
- 1 (20 oz) can Crushed Pineapple (in juice, do not drain)
- 1 (16 oz) tub Frozen Whipped Topping (thawed slightly)
- 8–10 Maraschino Cherries, halved (optional garnish)
- 1/4 cup Toasted Coconut Flakes (optional garnish)
Instructions:
- Preheat the oven to 175°C / 350°F (160°C Fan/Gas Mark 4). Grease and lightly flour a 9x13 inch baking pan.
- In a large bowl, whisk together the eggs and vegetable oil until fully combined.
- Gently stir in the entire can of mandarin oranges (fruit and juice). Use a fork to slightly break up some of the whole segments.
- Gradually add the cake mix and the optional 2 Tbsp of flour. Mix on low speed until just combined—do not overmix.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Transfer the cake to a wire rack and cool completely (about 90 minutes) before applying frosting.
- To make the frosting: Combine the instant vanilla pudding mix and the entire can of undrained crushed pineapple in a medium bowl. Stir well until the pudding mix dissolves and allow to sit for 5 minutes until thickened.
- Using a rubber spatula, gently fold the slightly thawed whipped topping into the pineapple-pudding mixture. Do not beat vigorously; use a careful cutting motion to keep the mixture light and airy.
- Place the frosting mixture in the refrigerator for 10 minutes to firm up slightly.
- Once the cake is completely cool, spread the frosting evenly across the top. Garnish with toasted coconut and halved maraschino cherries, if desired.
- Cover the cake loosely and refrigerate for a minimum of 3 hours (preferably 6 hours or overnight) to allow the frosting to set fully before slicing and serving.