Reviewed: May 27, 2009

This is so yummy and perfect for a hot summer day (or whenever!)

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Reviewer:

Carole1983

Cooking Level: Intermediate

Reviewed: Apr. 12, 2009

This is a wonderful recipe that my entire family just loves. It seems to have a ton of frosting but it is not too sweet. You can use S/F pudding, pineapple in it's own juice and light coolwhip (I do not care for the F/F coolwhip) AND if you are really desperate you can skip the oil and us 1/2 cup of applesauce in it's place to reduce calories and fat even more.

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Reviewer:

RobP

Reviewed: Apr. 8, 2009

Light and tasty -- EXTREMELY satisfying!!! I used unsweetened applesauce instead of oil (same amount) and it was truly delicious and you'd never know the difference if I hadn't told you.

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Reviewer:

GinMarie

Cooking Level: Intermediate

Home Town: Convent, Louisiana, USA

Living In: Ama, Louisiana, USA

Reviewed: Feb. 7, 2009

Good but not great. Like other reviewers, I felt the flavor of the cake was too mild...it didn't taste any different to me than a plain yellow cake. The frosting is what really makes the cake, I think. I did take some previous suggestions and use an 8 oz. cool whip instead of the larger, and I'm so glad.....16 oz. would have been WAY too much for a 9 x 13" cake. I think I will try this again and add some orange extract to the cake mix and see how that turns out.

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Reviewer:

SHELTON463

Cooking Level: Expert

Living In: Wyandotte, Michigan, USA

Reviewed: Nov. 6, 2008

I've made this twice now, both times the people that tried it said they liked it but it didn't disappear. The first time I thought it was way sweet but good. To cut back on the overpowering sweetness the second time I substituted the oil for unsweetened applesauce. I used manderin oranges that were sweetened with Splenda. For the topping both times I used instant lemon pudding to keep with the citrus theme. I mixed the pudding with pineapple with the juice drained and then folded in the whipped topping (low fat Cool Whip). It helped save some calories and it wasn't as overpoweringly sweet as the first time I made it. Next time I'm going to try and hunt down a lower sugar cake mix, that might just make it perfect.

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Reviewer:

Jinxie1300

Cooking Level: Intermediate

Living In: Layton, Utah, USA

Reviewed: Jul. 15, 2008

One change; I put the pineapples in the blender first. It makes for a smoother, creamier icing. I was worried because it said to use the liquid from the can of mandarin oranges.I cooked this and it was gone in 2 days with only four people eating it. I've made it four more times since then and received requests for three birthdays and two parties a copy of the recipe from an aunt out of town. People who didn't even like cake or whipped cream even asked for more.

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Reviewer:

Ester T.

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Reviewed: Jul. 10, 2008

Absolutely excellent and a family favorite. Great summertime recipe and if chilled just amazin.

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Reviewer:

5lilblessings

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

Living In: Harrison, Arkansas, USA

Reviewed: May 26, 2008

Very good. I served this separately since I was bringing it to a potluck. I made the cake into cupcake sizes and put the "frosting" next to it. Everyone liked the topping so much they went back to seconds of it. So I only came home with cupcakes. :)

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Reviewer:

Hollie

Cooking Level: Intermediate

Living In: Manhattan, Kansas, USA

Reviewed: May 7, 2008

Nice recipe, went over okay-ish. Though I made it for a birthday and perhaps, like the reviews said - its more for wedding or baby showers. I dont know. But everyone loved it, though the mandarin oranges didnt seem to stand out in the cake as much as I wanted. Might try pineapple all around next time. Topping was a HUGE hit! Everyone wanted to know what it was, and I plan to make it when I need a quick dessert, possibly mix in some sliced apples. Will make a again, for family get togethers in the summer- seems like the perfect time.

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Reviewer:

Hillary S.

Cooking Level: Beginning

Home Town: Littleton, Colorado, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 28, 2008

Really, really good. Made this recipe for Easter, except made into 24 cupcakes. For the frosting I used 8oz cool whip, and 8 oz cream cheese. For cupcakes this was too much frosting but was really tasty. Also added coconut with green food coloring for a fun spring look. This was exactly what I was looking for, thanks for sharing!

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