Everyday Mom's Meals: Perfect Spring Cake

Saturday, March 19, 2011

Perfect Spring Cake

I love cake. There I said it. But I guess I really should say I love frosting. For years my motto has been "the cake is just a vessel to get the frosting in my mouth". I'm the girl who eats all the frosting, and most of the cake, but 9 times out of 10 there will be "dry" cake left on my plate when I'm done. For my birthday last month my mom made me a strawberry cake w/ strawberry frosting; and I discovered something. If the cake is moist, and has little bits of fruit in it, I can devour it just as quick as the frosting. It's like the tiny pieces of fruit inside the cake give it just enough "pow" in my mouth that I find myself enjoying it as much as the creamy butter cream richness of the frosting. So when I saw this on Mommy's Kitchen I immediately wanted to try it (yes, I  wanted to bake--that tells you just how yummy it looked) The only change I made was making it a 9x13 instead of a round cake; and b/c of this the cooking time was a little longer. But the answer to the question is "yes, it tasted just as good as it looked". OMGosh, it's so moist and packed full of refreshing flavors. It will definitely be one this "non-baker" will make many times in the future!

Mandarin Orange Cake

1- 18.25 oz. butter recipe cake mix
1/2 c. vegetable oil
1 15 oz can mandarin oranges, undrained & separated
3 eggs

Add the cake mix, oil, eggs and oranges to a large mixing bowl. Put about 8 of the oranges aside for garnish. Mix together using an electric mixer (will have tiny lumps) and pour into a greased and floured 9x13 cake pan. Bake @ 350º for 30 minutes until golden brown and a toothpick comes out clean (mine took about 45 minutes). Remove from oven and let cool before frosting.


1 8oz can crushed pineapple, undrained
1 3.4 oz box French vanilla instant pudding mix
13 oz. Cool Whip (I bought 16 oz tub and used all but 3/4 c.)- thawed

Mix the pudding mix (in powder form) w/ the pineapple. Fold in Cool Whip until well blended. Frost cooled cake and add oranges to top for garnish. This cake sets best, and tastes better cold, so store in the refrigerator.

Mandarin on FoodistaMandarin

No comments: