Almost didn't try this recipe just based on the name, but I'm glad I did. A couple things I noticed with the recipe- Cake mixes where I live are around 15 oz, not 18. canned mandarins do not come in 11oz cans, and pineapple does not come in 15 oz cans, so I bought the closest sizes I could, then just left some out. For oranges, it says "juice reserved" which usually means save the juice, set aside; but the directions say to use the juice. SO after I took some fruit out of the cans, and removed the juice that would go with the removed oranges, I added the remaining oranges and juice to the batter. I made my cake in a 9x13 pan, turned out fine. For the topping, I did as others suggested, and drained the pineapple but also squished it down some to get more juice off before mixing with the cool whip and pudding. Instead of coating the whole cake, I am keeping the topping separate in the cool whip container in the fridge, and using it as we need it since we don't like soggy cake. Changes I would make next time- I would use all of the mandarin oranges, (I think it was 15oz) but still eliminate the same amount of juice, as it was perfect texture. I would also try half orange, half pineapple in the cake batter as well. Hubby thinks that would be great. Overall, very nice, love the light topping, and will make again for sure, probably trying different fruits in the cake.
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Almost didn't try this recipe just based on the name, but I'm glad I did. A couple things I...