Directions: |
Directions:Preheat oven to 325°F. Coat a 9-inch by 13-inch cake pan with nonstick spray.
In a large bowl, whisk the eggs and oil together until well blended. Whisk in the cake mix until smooth. Carefully fold in the mandarin oranges and their juice.
Pour the batter into the prepared pan and bake 25 to 35 minutes (check at 25 minutes). Cool completely, at least 30 minutes.
When the cake is cool, blend whipped topping and dry vanilla pudding mix in a large bowl (do not prepare the pudding mix into pudding). Carefully fold in pineapple and juice. Spread the frosting in a thick, even layer on the cake.
Cover and refrigerate at least 30 minutes before serving. Garnish individual slices with maraschino cherries if desired. Refrigerate any leftovers.
ALTERNATIVES
Hawaiian pineapple coconut cake. Add toasted coconut to the pineapple frosting. Sprinkle it on top to keep it toasty-crispy, and serve immediately.
Low sugar Hawaiian cake. Buy sugar-free vanilla pudding mix, sugar-free whipped topping, and skip the cherries.
Hawaiian wedding cake without mandarin oranges. Use orange zest in the batter. Or toasted walnuts. Or stir in 1 cup shredded unsweetened coconut and 1/2 cup coconut milk into the batter and bake as directed.
Hawaiian layer cake. A few readers were up to the challenge of baking the cake in two 8" cake pans and creating a layer cake. If you are up to it, you may need to make another batch of frosting, depending on the number of layers you have. Also, assemble the cake the night before and store it in the refrigerator so it has a chance to set up properly. |
This recipe for Hawaiian Wedding Cake (Culinaryhill.com) is from