Mandarin Orange and Pineapple Cake
Mandarin Orange Cake with Pineapple and Cream Cheese Dessert Topping…
Mandarin Orange Cake with Pineapple and Cream Cheese Topping
- 1 box cake white or yellow mix, regular or gluten free, I used funfetti white gluten free (you will need eggs and oil according to your mix directions).
- 1 can mandarin oranges about 12 ounces, drained and save liquid
- 1 can pineapple tidbits, about 20 ounces, drained
- 1 – 8 ounce tub cool whip
- 1 – 8 ounce block cream cheese softened
Mix cake to package direction, but substitute the mandarin orange juice saved to make up part of the water added to cake.
After batter is mixed, Gently stir in mandarin oranges to cake batter. Pour into prepared sprayed with baking spray, 13×9 baking baking pan.
Use the 13×9 baking baking pan directions.
Set cake aside to cool on cooling rack.
After cake is cooled you can mix up topping.
With electric hand mixer cream the softened cream cheese.
Add the cool whip and completely beat together.
Fold in pineapple, spread evenly over cooled cake.
Refrigerate until cold, before serving.
