So, yesterday after I wrote this post for my son’s 17th birthday, I made him the dinner of his choice.

He chose homemade enchiladas and Mandarin Orange-Pineapple cake. I mentioned on Facebook what I was making and my wall blew up with requests for the cake.

So, here is the recipe that my step-mom made not too long ago and both of my boys have requested for their birthdays this year. While I love to make cakes from scratch with no artificial ingredients, this one is a short cut that uses a cake mix and Cool Whip.

It really is tasty.

However, I refrained from eating any this go-round. (For my church’s 21 day fast, I gave up eating anything that is not a real food. That would include Cool Whip.)

Enjoy!

Mandarin Orange-Pineapple Cake

1 yellow cake mix

15 ounces mandarin oranges, undrained

1 t. orange extract

4 eggs

2/3 C. oil

8 ounce container Cool Whip (Extra Creamy is best)

20 ounce can crushed pineapple, undrained

1 regular size (3.5 ounce) package French Vanilla instant pudding mix

In a large bowl, beat eggs and oil. Add orange extract. Drain about 3 T. of the juice off of the oranges. Add oranges and remaining juice to bowl along with cake mix. Beat until well blended and there are no large chunks of orange.

Pour into a 9 x 13 pan which has had the bottom and sides sprayed with baking spray (the kind with oil and flour in it.). Bake for 25-30 minutes at 350 until a toothpick comes out clean. Do not over-bake.

For frosting, combine undrained pineapple, Cool Whip and dry pudding mix until blended. Spread over cooled cake. Cover and store in the fridge.

Enjoy a summery treat in the middle of winter!

photo credit