Ingredients:
1 can (15 oz) mandarin oranges in light syrup, drained
1 box yellow cake mix
2 tbsp cake flour
1 tsp orange extract
1 can (20 oz) pineapple rings in syrup, drained
3 c lightly sweetened whipped cream
1 c store bought vanilla pudding (about 3 snack cups)
Directions:
For the cake:
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9 inch round cake pans and line with parchment paper. Set aside 19 orange segments for topping. Using stand mixer fitted with paddle, beat cake batter, flour, orange extract and remaining oranges on medium-high speed until oranges have broken down, about 1 minute. Divide batter evenly between prepared pans. Bake until toothpick inserted in center comes out clean, 25 – 30 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment and let cool completely on rack, about 2 hours.
For the Filling and Frosting:
Cut 4 pineapple rings into quarters and set aside. Chop remaining pineapple fine and place in bowl (you should have about 1 cup). Fold whipped cream into pudding. Gently fold 1 cup pudding mixture into shopped pineapple.
To Assemble:
Place 1 cake layer on plate. Spread pineapple mixture evenly over top of cake. Top with second cake. Spread top and sides with remaining pudding mixture. Alternate reserved pineapple quarters and 16 reserved orange segments around outside edge and top of cake. Place remaining 3 orange segments in center of cake. Serve.
