1 18.25 oz. box yellow cake mix
1 small box coconut cream or vanilla instant pudding mix
1 11 oz. can of mandarin oranges, undrained
1/2 of a 20 oz. can of crushed pineapple, undrained (you will use the other half for the frosting. If you want, you can drain the pineapple into a bowl, measure out half of the pineapple and half of the liquid, but I usually just approximate right from the can)
2 large eggs
3/4 c. shredded coconut (optional)
Pineapple frosting:
1/2 of an 8 oz. tub of Cool Whip (French Vanilla variety is great for this, but it's a seasonal flavor)
1/2 of a 20 oz. can of crushed pineapple, as mentioned above
1 small box of coconut cream instant pudding mix
Extra mandarin oranges and coconut (if using in cake) for garnish.
Preheat oven to 375 degrees. Lightly grease and flour a 9x13x2 pan or line 24 muffin tins with cupcake liners. In a large bowl, combine cake mix and pudding mix. Add oranges, pineapple and eggs. Beat at medium speed until combined (you don't have to mix it for longer than about 2 mins. -- no need to overbeat). Pour into prepared pan(s) and bake for about 40 mins for 9 x 13 pan for or about 20 mins for cupcakes or until cake tests done. Let cool completely. Stir ingredients together
for pineapple topping (no need to use a mixer). Frost cake or cupcakes with topping and garnish with mandarin oranges and coconut.
From: Karen Lane
