Saturday, March 26, 2016

Happy Cake

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.