A delightful tropical-inspired cake with a light and fluffy texture, topped with a creamy and fruity frosting.
Preheat your oven to 325°F (165°C) and grease a cake pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a stand mixer, combine the cake mix, eggs, and mandarin oranges with their juice. Beat until well mixed.
Mixing thoroughly ensures a smooth batter and even baking.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Let the cake cool completely in the pan before removing it.
Cooling the cake prevents the frosting from melting when applied.
In a mixing bowl, combine the whipped topping, instant pudding mix, and crushed pineapple with its juice. Mix until smooth.
Mix gently to maintain the fluffy texture of the whipped topping.
Spread the frosting evenly over the cooled cake.
Use a spatula for a smooth and even frosting application.
Refrigerate the cake until ready to serve. Slice and enjoy!
Chilling enhances the flavors and makes slicing easier.
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