In Texas, the summers can be brutal. By August, I’m coming up with new ways to cool off, from freezing random foods to leaving the house in the morning with my hair still wet. One of my favorite ways to refresh from the summer heat is with cake! Here’s a fresh, fruity recipe to have on hand when the dog days of summer come barking!
Mandarin Orange Cake
1 (18.25 ounce) package yellow cake mix
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed or whipping cream
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix
Preheat the oven to 350-degrees. Grease a 9×13 pan (or I use a nonstick one). (You can also make this as a layer cake as shown above, but I like the pan version; it makes me feel like I have more cake!) In a large bowl, combine the cake mix, eggs, oil, and mandarin oranges (with their juice). Mix until smooth. Pour batter into prepared pan, and pop it in the oven for 30ish minutes. Be sure to keep an eye on it; it’s ready when a toothpick stuck in it comes out clean. While it’s baking, prepare the frosting by mixing together the whipped cream, pineapples, and pudding mix.
Once the cake comes out of the oven, let it cool. If you can wait, you may even consider placing it in the refrigerator to cool completely. Then top the cake with the frosting, and enjoy!