Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins
The name of this cake speaks for itself! It is totally finger-licking! Oh, man, you have got to give this one a try! Feel free to add more ingredients and tweak the recipe a bit if you prefer. Have a beautiful day, friends and I hope you all love and appreciate this very simple recipe today. Enjoy!
1 package yellow cake mix
11 ounces can(s) mandarin oranges, undrained
1 stick butter, melted
1/4 cup vegetable oil
4 large Eggs
1 – 8 ounces can(s) crushed pineapple (juice used for cake and pineapple used for frosting)
12 ounces whipped topping, thawed
3.4 ounces box of instant French vanilla or pistachio pudding (I use the French vanilla)
1 – 1 1/2 cups shredded coconut
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in the pans and sprinkle flour.
Step 3: In a medium mixing bowl, add all the ingredients for the cake aside from the pineapple juice. Stir until well combined.
Step 4: Transfer the mixture into the prepared pans.
Step 5: Place them inside the preheated oven and bake for 25 minutes or until a knife comes out clean after inserting it in the middle.
Step 6: Remove from the oven and allow it to cool at room temperature for about 10 minutes.
Step 7: Poke small holes on top of the warm cake and drizzle the pineapple juice over. Make sure to fill each hole with the juice.
Step 8: In a medium mixing bowl, add all the ingredients for the frosting. Stir until well mixed.
Step 9: Spread the frosting all over the cooled cake.
Step 10: Serve and enjoy!
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