Box cake mixes are a common pantry staple and offer a convenient and quick alternative to baking from scratch. Dress up your usual yellow or angel food box mix cake with a flavorful Cool-Whip based topping with a tropical flavor for your next summertime party or potluck. If you opt for angel food cake, you'll even cut some calories and fat, making this treat a bit more diet-friendly.
Step 1
Move the 8 oz. container of frozen whipped topping to the refrigerator to soften. Preheat the oven to 350 degrees Fahrenheit. Spray your cake pan or pans with non-stick cooking spray. Opt for an angel food cake pan if you're using an angel food cake mix, or use a 9-inch by 13-inch or two 9-inch round pans if you're using a yellow or white cake mix.
Step 2
Empty the boxed mix into a mixing bowl. Add eggs or egg whites, oil or butter and water as called for on the box. Mix with a stand or hand mixer, or use a wooden spoon. Stir in one drained can of mandarin oranges. Pour into the prepared pan or pans and bake as directed. Allow the cake to cool completely.
Step 3
Stir together one 20 oz. can of crushed pineapple, one 4 oz. package of instant vanilla pudding and one 4 oz. container of thawed whipped topping.
Step 4
Spread the Cool Whip mixture on top of a single 9-inch by 13-inch or angel food cake. Apply the topping mix between the layers and on top of the cake if you're making a layer cake.
Step 5
Garnish with mandarin orange slices.
Tips and Warnings
- The topping mixture will be lumpy and bumpy. Spread it generously and don't expect it to become smooth.
- Use regular Cool Whip, not fat-free or sugar-free for this recipe.
Things You'll Need
- Box cake mix
- Eggs
- Oil, butter or margarine
- Canned mandarin oranges
- Stand or hand mixer
- Cooking spray
- Cake pan
- Canned crushed pineapple
- Frozen whipped topping
- Vanilla pudding mix
- Powdered sugar
- Mixing bowl
- Wooden spoon or flexible spatula
- Cookie sheet
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