Zutaten für Spring Fling Cake
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (11 oz) can mandarin oranges, undrained
- 1 (8 oz) container whipped topping (Cool Whip)
- 1 (20 oz) can crushed pineapple
- 1 (3.4 oz) package instant vanilla pudding mix
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Zubereitung von Spring Fling Cake
- **Cake:** Preheat oven to 350°F (175°C). Grease and flour an 8x12 inch baking pan (or use a glass pan and bake at 330°F (165°C)).
- In a large bowl, combine: 1 box (15.25 oz) yellow cake mix, 3 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract, and 1 (11 oz) can mandarin oranges, undrained.
- Beat with an electric mixer until smooth and mandarin oranges are in small pieces.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Frosting:** While the cake is baking, prepare the frosting.
- Drain 1 (20 oz) can crushed pineapple, reserving 1/2 cup of the juice.
- In a small bowl, whisk together the reserved pineapple juice and 1 (3.4 oz) package instant vanilla pudding mix until smooth. Set aside to thicken.
- In a separate large bowl, combine 1 (8 oz) container of whipped topping (Cool Whip) and the drained crushed pineapple. Mix until well blended.
- Add the thickened pudding mixture to the whipped topping mixture and blend with an electric mixer until smooth.
- Once the cake has completely cooled, frost with the pineapple frosting.
- Chill for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
97g
Fat
23g
Carbs
11g
