This recipe comes from my grandmother. She made it while Russell and I were visiting over the Christmas holiday. I’m not sure where she got the recipe, but it’s a relatively new addition to her recipe book.
I was hesitant about trying the cake because of the mandarin oranges (I absolutely cannot stand oranges!), but I’m glad that I did. For those who dislike oranges as much as I do, you cannot taste them at all. They are very finely shredded and just add a bit of sweetness and tang to the cake, no citrus or orangey flavor at all.
Russell does not like pineapple, but he did like this cake. He did request, though, that I decrease the amount of pineapple in the icing the next time I make it.
[I know these pictures are not super awesome, but I forgot to take pictures before we dug in.]
Pineapple Fluff Cake
From the Kitchen of: my grandmother
1 box Duncan Hines Butter Recipe cake mix (can substitute yellow cake mix)
½ cup canola or vegetable oil
1 (11 oz) can mandarin oranges
Put eggs in mixing bowl first, then pour in cake mix. Add oil then oranges with juice. Mix/beat for 2 minutes.
Grease and flour (or spray with non-stick baking spray) a 9×13 cake pan. Pour batter into pan. Bake at 350° until done (about 30 – 35 minutes).
8 oz cream cheese, softened (I used American Neufchâtel cheese)
1 box vanilla instant pudding mix
½ cup (1 stick) margarine or butter, softened
1 large can crushed pineapple
Cream softened cream cheese with mixer. Add softened margarine and mix. Add crushed pineapple with juice and pudding mix. Whip. Spread on cake.
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