This is a wonderful, quick cake that lasts up to a week in the refrigerator. No guilt and great taste!
This is a low-fat, low sugar, light and fluffy cake.
This citrus cake is cool and fluffy! It’s a lightened up version of a cake that was popular in the 1980’s. The mandarin oranges are blended into the fluffy spongelike cake.
Then, it’s frosted with Cool Whip mixed with vanilla pudding and crushed pineapples. The flavors give the cake a very tropical feel. Serve this cake cold straight from the fridge. It’s a nice cool treat for a hot day.
Ingredients
1 (18 1/4-ounce) box yellow cake mix
1/2 cup oil
4 eggs
cake mix
1 (11-ounce) can mandarin orange, undrained
Pineapple Cheesecake Frosting:
1 (20-ounce) can crushed pineapple, undrained
1 (10 1/2-ounce) box cheesecake filling mix
1 tablespoon sugar
1 (8-ounce) carton sour cream
1 (8-ounce) container whipped topping, thawed
Directions:
Combine cake mix, oil, eggs, and oranges; mix at medium speed in electric mixer until almost smooth. Spoon into 2 greased and floured 8-inch cake pans.
Bake at 325° for 25 minutes or until done. Cool cake in pans 10 minutes, remove from pans, and cool completely on racks. When very cool, split both layers.
Spread frosting between layers, on top, and on side of cake. Store in refrigerator.
For Pineapple Cheesecake Frosting:
Combine pineapple, cheesecake filling mix, sugar, and sour cream. Stir until mixture thickens. Fold in Cool Whip, mixing thoroughly.
Some cake pans are coated so that they need little greasing. You can swipe some shortening over the inside with a folded-over paper towel, or brush with melted shortening. When using cooking spray, hold the pan over the inside of the dishwasher door and spray away. The dishwasher cleans itself.
Nutritional Facts:
Serves: 9
Total Calories: 647
Calories from Fat: 253
Adapted from cooking.evajudy.com
