Instructions:
Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour your cake pans.
Mix the Cake Batter: In a large bowl, beat together the cake mix, oil, eggs, and mandarin oranges (with juice) for about 2 minutes. The oranges should break apart slightly.
Bake: Pour the batter evenly into your pans. Bake for 25–30 minutes for round pans or 30–35 minutes for a 9×13-inch pan, until a toothpick comes out clean. Cool completely.
Make the Frosting: In a bowl, mix pineapple (with juice) and dry pudding mix. Fold in Cool Whip until smooth and fluffy. Chill for 15–20 minutes to set.
Assemble: Frost between cake layers and on top. If using a 9×13, simply spread the frosting evenly over the top.
Chill & Serve: Refrigerate the frosted cake for at least 1 hour (overnight is even better). Slice and serve chilled.
Tips & Variations:
Zest it up: Add 1 tsp orange zest to the batter for extra brightness.
Make it tropical: Garnish with shredded coconut for extra texture.
Use homemade whipped cream if you prefer, but note the cake should be eaten the same day.
Dairy-free option: Swap in a plant-based whipped topping and check your pudding mix for dairy.
