October 25, 2010

Monday Yums!


I made this recipe this week when I hosted book club. Side note: if you’re looking for a book recommendation, allow me to highly recommend Jen Lancaster. Love her!

Anyways, this great cake is called Hawaiian Cake. It’s light, moist, and a great option if you do not want to do something chocolate. The best part, thought, is that it’s super simple!

Here’s what you’ll need:

- 1 box yellow cake with pudding in the mix
- 4 eggs
- 20 oz. can of crushed pineapple
- 8.5 oz container of Cool Whip (thawed)
- 3.5 oz package of instant vanilla pudding
- Small can of mandarin oranges
- 1 c. vegetable oil

Directions:

CAKE:

1.) Preheat oven to 350ºF.

2.) In a large bowl, mix cake mix, eggs, oil, and mandarin oranges (including all the juice) until smooth.

3.) Pour batter into a greased 9x13 pan.

4.) Bake at 350ºF for 35 – 40 minutes (or until a toothpick inserted into the middle of the cake comes out clean).

5.) Set aside and allow it to cool completely before frosting.

FROSTING:

1.) In a bowl, mix together the Cool Whip, pudding mix, and crushed pineapple (including all juice) until smooth.

2.) Spread evenly over the cake and enjoy!

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