Spring Fling Cake Recipe

This Spring Fling Cake is easy to make, light and refreshing. In fact, it’s so easy that it starts from a boxed cake mix! It’s perfect for Easter and always a crowd pleaser!

I made it a layer cake, but you can just make it in a 9x13 cake/sheet pan to keep it simple.

What You Need:

Cake

• 1 box yellow cake mix (Duncan Hines is my go to)

• 1 11oz can mandarin oranges with juice

• 4 eggs

• 1/2 cup vegetable oil

Whipped topping

• 1 large can crushed pineapple (drained well)

• 1 small box of vanilla instant pudding

• 1 8oz carton Cool Whip

How To:

For the Yellow Cake:

1. Preheat oven to 350 degrees. Prep 3 6” cake rounds ( 2 8" rounds or 9x13 cake/sheet pan) with Wilton Bake Easy spray.
2. In a large bowl, whisk the eggs, vegetable oil and mandarin oranges until combined.
3. Sift in the yellow cake mix. Stir until just combined. Don’t over mix! Divide between your pans of choice.
4. Bake 22-25 minutes, remove from oven and let cool in pans for five mins.

For the whipped topping*:

This can all be done by hand, no need to dirty a mixer!
1. Mix well drained crushed pineapple with vanilla instant pudding.
2. Gently fold in Cool Whip until all ingredients are incorporated.
3. Divide the whipped topping between layers or top your sheet cake and enjoy!

*The whipped topping will not be a smooth frosting because of the crushed pineapple.
**If destired, nuts can easily be sprinkled on your whipped topping for a little extra crunch.