I have one of these in the oven right this very minute -- I'm taking it to church for the Easter brunch tomorrow. I call it "Happy Cake" because eating it is like taking bites of cheerfulness. It's sunshiny and bright and... happy. I first made this with my college roommate Emily when we were at my parents' house for... Spring Break, maybe? Anyway, it's a really simple, yummy, joyful cake.
Happy Cake
1 box yellow cake mix
1 cup oil
9 oz. whipped topping (aka Cool Whip)
1 pkg. vanilla instant pudding
4 eggs
11 oz. can mandarin oranges + juice
13 oz. can crushed pineapple + juice
Mix cake mix, eggs, oil, and mandarin oranges plus their juice. Batter might be a little lumpy, just be sure your eggs are truly mixed in. Pour into 9x13" pan. Bake at 350 for 30-35 minutes. Let cake cool completely. Mix whipped topping, pudding mix, and crushed pineapples plus their juice. Spread on cooled cake.
This freezes well.
