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PINEAPPLE MANDARIN CELEBRATION CAKE Makes one 9x13 or one 2-layered round cake 1 yellow cake mix 1 cup vegetable oil 1 11oz can mandarin oranges with juice 1 teaspoon coconut extract ½ tsp rum extract 2 tablespoons flour 4 large eggs, room temperature 1 carton frozen whipped topping, thawed 1 3.5oz box instant vanilla pudding 1 15oz can crushed pineapple with juice Shredded coconut, optional In the bowl of stand mixer fitted with the paddle attachment, stir together the first 6 ingredients until the mandarin oranges are broken up and the batter is well-blended. Add eggs one at a time until well mixed; and beat batter for 2 minutes. Pour batter in a prepared 9x13 cake pan or divide between two round cake pans, and bake about 19-21 minutes or until a toothpick inserted in the middle comes out clean. If using round pans, cool in pans for 10 minutes before inverting onto a wire rack and allow to cool completely. Cover with clear wrap so that they don’t dry out once they’ve cooled. In a large mixing bowl with a whisk, stir together thawed whipped topping, vanilla, and pineapple with juice. Whisk together until very well combined. You can feel when the pudding mixture has dissolved and isn’t gritty any longer. Allow to chill for 10-15 minutes before frosting cake. Frost cooled cake and top with shredded coconut if desired. Store in the refrigerator.
