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Butter citrus cake
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Butter Citrus Cake

Submitted by Julie Douglas, Shelby Electric Cooperative
Servings 10
Calories 754kcal

Ingredients

  • 1 box butter golden cake mix plus ingredients listed on box
  • 1 small can mandarin oranges undrained
  • 1 large can crushed pineapple undrained
  • 1 large box instant vanilla pudding mix
  • 1 8-ounce container extra creamy Cool Whip thawed
  • Fresh mint optional garnish

Instructions

  • Preheat oven as directed on cake mix box.
  • In a large bowl, prepare cake mix according to package directions. Fold undrained oranges into batter until combined, reserving a few for decoration.
  • Spray two 9-inch round cake pans with baking spray and divide the cake batter between pans. Bake according to directions on box. Once cool, remove from pans and cool completely on a wire rack.
  • In another bowl, mix Cool Whip, undrained pineapple and pudding mix until well incorporated. Cover and refrigerate until the cake is ready to frost.
  • Place one cake on a serving platter and add a generous amount of frosting. Place the second cake on top and finish frosting the top and sides. Decorate the top of the cake with remaining oranges and sprigs of mint.
  • Serve cold and refrigerate leftovers.

Notes

Nutrition information: 754 calories; 38.3g fat; 415mg sodium; 110.4g carbohydrates; 4.7g protein.