Monday, May 21, 2012

Mandarin Orange Pineapple Cake

This recipe came from one of my many cake mix cookbooks. I've made this cake a few times, most recently for my father-in-law's birthday. I think it's perfect for summer. It's nice and fruity. The downside is you have to keep it in the refrigerator, so make sure you have space for it.

On the upside, there's no oil in the recipe! Did you know you can substitute unsweetened applesauce for oil in most cake recipes? It's a straight trade. If the recipe calls for 1/2 c. of oil, use 1/2 c. of applesauce. If you don't eat applesauce regularly but would like to bake with it, buy a package of the individual serving cups. Each cup has 1/2 c. of applesauce in it, which it what most recipes call for. I've even found that if a recipe calls for 1/3 c. of oil, you can dump in 1/2 c. and it works just fine.

Mandarin Orange Pineapple Cake

1 box white or yellow cake mix (I used yellow)
2 eggs
1/2 c. unsweetened applesauce
1 (11 oz.) can mandarin oranges, undrained
1 (8 oz.) carton frozen whipped topping, thawed
1 (8 oz.) can crushed pineapple, undrained
1 (3.4 oz.) package instant vanilla pudding

In large mixing bowl, combine the cake mix, eggs, applesauce, and oranges. Mix on low speed for 30 seconds, then on medium speed for 2 minutes. Pour into two greased and floured 9-inch round cake pans. Bake at 325 for 30 minutes or until toothpick inserted near center comes out clean. Cool in pans for 10 minutes then remove to wire racks to cool completely. When cakes are cool, beat whipped topping, pineapple, and pudding mix in medium bowl until well combined. Spread between cake layers and over the top and sides of cake. Store in refrigerator.

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