Now, today Lisa posted the Pacific Rim Chicken which made me think of this super yummy cake. So I'm re-posting this. Honestly... I may have to get these ingredients and make this tomorrow! Forget that I started my new walking/running get my rear in gear for my 40th bday coming up in Dec. :-)
So, enjoy!
(I originally posted this April 13, 2009)
Today's treat is Tropical Fruit Delight Cake
I made it this weekend for our family Easter dessert EGGstravaganza. We had so many people together this year (which was fantastic) that we went out to the Salt Lick for BBQ for Oh So Texas Easter lunch. Then back to Me Maw and PaPaw's for dessert and the Easter Bunny. We had wonderful treats! I hope you love my cake. I made it a few years back and have been looking for a reason to make it again. After the all the positive feedback yesterday, it looks like I WILL be making this again soon.
Tropical Fruit Delight Cake
Ingredients for Cake:
1 box Butter cake mix
1/2 cup oil
1 (11oz) can Mandarin oranges (with the juice)
4 eggs
Mix all ingredients together in a bow. Pour batter into 9 inch Bundt pan. Bake at 325 degrees for 30 - 35 minutes (it took more like 40 mins. this time.)
Allow Cake to cool. Remove cake from pan and refrigerate about 1/2 hour. Stick holes in cake with a fork and spread frosting. Refrigerate.
Ingredients for Frosting:
1 (3oz) package of vanilla instant pudding
1 (8oz) carton of Cool Whip
1 (8oz) can crushed pineapple with juice
In a bowl combine pudding mix and Cool Whip. Drain half the juice from the pineapples then add remaining juice and fruit to the mixture.
This cake is SO refreshing and moist. You will love this for a Spring or Summer event.
1 box Butter cake mix
1/2 cup oil
1 (11oz) can Mandarin oranges (with the juice)
4 eggs
Mix all ingredients together in a bow. Pour batter into 9 inch Bundt pan. Bake at 325 degrees for 30 - 35 minutes (it took more like 40 mins. this time.)
Allow Cake to cool. Remove cake from pan and refrigerate about 1/2 hour. Stick holes in cake with a fork and spread frosting. Refrigerate.
Ingredients for Frosting:
1 (3oz) package of vanilla instant pudding
1 (8oz) carton of Cool Whip
1 (8oz) can crushed pineapple with juice
In a bowl combine pudding mix and Cool Whip. Drain half the juice from the pineapples then add remaining juice and fruit to the mixture.
This cake is SO refreshing and moist. You will love this for a Spring or Summer event.