Bake cake as directed. Remove from oven. Cool 5 minutes. Cover with pineapple (juice and all).
Make vanilla pudding as directed. Carefully spread over pineapple. Cover pineapple with Cool Whip (as much as you like) Keep refrigerated. It keeps perfectly for several days.
Source: This recipe is from an old Church Cookbook
By Keeper from NC
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Not only is this scrumptious, it is also simple to make, looks tempting, serves a big group and can be made ahead. It gets better the longer it sits.
This is a yummy yellow cake made with mandarin orange. The frosting is made out of vanilla pudding, and canned pineapple mixed with thawed whipped topping.
A delicious, moist cake full of tropical flavor.
Very moist and delicious! Prepare cake in 13x9 inch baking pan and bake according to package directions.
I like this cake. It is moist, and pineapple tastes so good cooked!
Mix dry ingredients in a large bowl. Make a well in the center - add eggs, pineapple, nuts, oil, vanilla, and bananas.
Mix ingredients well until fluffy. Put in 9x13 inch pan. Bake for 30 minutes at 350 degrees F. Poke with tooth pick to make sure cake is done.
This is a really easy recipe.
I got this recipe close to 30 years ago from a teenager in the church we attended and have used it time and again. Since most of the ingredients are in the pantry, it's one you can pull out when you need a quick dessert. An added bonus is there is minimal cleanup.
Mix all cake ingredients. Bake at 350 degrees. Cool. Combine frosting ingredients and spread over cake. Refrigerate.
Put all ingredients in bowl and beat with mixer. Frost cake.
This cake tastes great and quickly disappears!
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