This title is definitely a perfect fit with how this cake tastes. It has been on my list of things to make for quite a while and with the weather warming up, I thought that now would be the perfect time. It is a fairly light dessert but oh so delicious! If you need an idea for your next summertime dessert, you have now found it! It is a great finish to any meal and a perfect dish for all your summer activities! Oh and did I mention ... It is a Paula Deen recipe so you KNOW that it is going to be great!
Ingredients for the Cake
1 (18.25-ounce) box yellow cake mix
1 (3.4-ounce) box instant vanilla flavored pudding mix
1 (11-ounce) can mandarin oranges, undrained
1 (8-ounce) can crushed pineapple, undrained
2 large eggs
Ingredients for the Vanilla Pineapple Topping
1 (8-ounce) can crushed pineapple, undrained
1 (3.4-ounce) box instant vanilla pudding mix
1 (12-ounce) container frozen non-dairy whipped topping, thawed
Directions for the Cake
1. Preheat the oven to 375 degrees. Spray a 13 x 9 inch baking pan with nonstick baking spray. Flour the pan as well.
2. In a large bowl, combine the cake mix and pudding mix. Add the oranges, pineapple, and eggs. Beat with an electric mixer until combined. Pour into the prepared pan.
3. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool completely.
4. Spread vanilla pineapple topping evenly over the cake. Store in the refrigerator.
Directions for the Vanilla Pineapple Topping
1. In a medium bowl, combine the pineapple and pudding mix.
2. Stir in the whipped topping until well combined.
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