Ingredients for Cotton Pickin Cake
- Yellow Cake Mix
- Mandarin Oranges
- 3 large eggs
- Vegetable Oil
- Crushed Pineapple In Juice
- Whipped Topping
- Vanilla Instant Pudding Mix
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How to Make Cotton Pickin Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine one box (15.25 oz) yellow cake mix, 1 cup orange juice, 1 cup orange slices (about 2 medium oranges, zested and juiced), 3 large eggs, and 1/2 cup vegetable oil.
- Beat with an electric mixer on medium speed for 3 minutes, or until the orange slices are broken up and the batter is light and fluffy.
- Evenly divide the batter among the prepared cake pans.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the frosting: In a medium bowl, combine 1 (20 oz) can crushed pineapple with juice, 8 oz Cool Whip, and 3.4 oz instant vanilla pudding mix. Beat until smooth and creamy.
- Once the cakes are completely cool, frost between the layers and on top and sides of the cake.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
147g
Fat
26g
Carbs
18g
