"Fruity, creamy cake that keeps them coming back for "just one more little piece"!" — Denise B.
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1 (18.25 ounce) package
yellow cake mix
1 (11 ounce) can
mandarin orange segments
1 (15 ounce) can
crushed pineapple with juice
1 (12 ounce) container
frozen whipped topping, thawed
1 (3.5 ounce) package
instant vanilla pudding mix
Yummy and super easy. In addition to following the recipe, I sprayed the pan with Pam which is not mentioned. I used some but not all of the juice from the oranges. Chill the topping for an hour or more before icing the cake so the pudding has a chance to set.
My family didn't care for this very much. We did like the NAME of the cake...and really like the icing. I will be using the icing on other cakes. UPDATE: Since my last review I found another cake very similar to this recipe that added 1 cup of crushed pineapple to the cake mix. This made the cake very moist and yummy. My family all went back for seconds with this simple addition!!
MIX IT ALL IN ONE BOWL! I have made this cake for years but one time I accidentally put the pineapple and pudding mix in with the cake mix and oranges and eggs. I went ahead and baked it just for fun and we loved it much better this way and I have done it that way since. Is is more flavorful. We top it with plain Cool Whip.
i just made this cake today and it is excellent. unbelievably easy and it smells really good. i used light everything, cool whip, pudding. and i just dumped the whole can of mandarin oranges in, juice and all. it's a great, quick light dessert for summer.
What a delicious cake. Everyone enjoyed it! The recipe doesn't stipulate if the mandarin oranges should be drained so I compromised and drained half the liquid.....the cake came out great.
This was great!! I used a french vanilla cake mix and ran the oranges through my mini food processor before adding them.
I thought I recognized the frosting recipe before then remembered that I've made it in the past as a fruit dip. It's great to use as dip for strawberries!
I bought a pineapple flavored cake and mixed as directed on the box and then added the mandarin oranges and mixed again. I split my cake into two layers as there was a TON of frosting and made a two layer cake. Everyone loved it, and I will make it again.
This was awesome! I sprayed the pan with Pam, as it doesn't say whether to grease it. I think it probably needed some flour also. I didn't know whether the juice from the oranges went in or not. Some did, some halved it. I used it all with a Butter golden cake mix as I couldn't wait to make this. I had to bake it a little longer and when I touch tested it the middle sank. The cake is light, airy, and moist. A little crumbly, that may be the difference in the juice or the cake mix I used. It also looks like it is going to stick to the pan in places. All in all, a great light refreshing taste. This would make a delicious summertime treat. Thanks Denise B!
* Percent Daily Values are based on a 2,000 calorie diet.
Lick Your Lips Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 81
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