Island Cake – With Cake Mix
This light and refreshing cake is perfect for spring! All you need is a yellow cake mix box and a few ingredients and this cake will make you the star of the potluck.
I remember when I first started baking I would drag my mom to the baking aisle of our local grocery store and grab 3 or 4 different cake box mixes. Throughout that week, I would grab a box and follow the instructions on the back and end up with a delicious final product. They were so easy and foolproof!
I first had this cake at a community potluck and I must have spent hours trying to find the recipe online. It’s been so long ago that I honestly don’t remember where I found it but a quick look online tells me it’s still a popular cake. Over the past 5 years, I’ve been making and re-making this cake for every get-together. It’s super easy, super light, and super tasty. Give it a try and let me know how it turns out!
This light and refreshing cake is perfect for spring! All you need is a yellow cake mix box and a few ingredients and this cake will make you the star of the potluck.
Ingredients
- 1 Box Yellow Cake Mix
- 3 Large Eggs
- 1/2 Cup Vegetable Oil
- 11 ounce Can of Mandarin Oranges (Optionally, get an extra can for garnishing on top of the cake)
- 8 ounces Cool Whip
- 20 ounce Can of Crushed Pineapple
- 1/4 cup condensed milk
- 1/4 cup Vanilla instant pudding
Instructions
- Follow the instructions of the cake mix, I prefer the Betty Crocker brand. Instead of adding water, substitute the water for the can of mandarin oranges. Make sure to add the juices as well as the mandarin fruit.
- Bake the cake in the oven at 350 degrees
- While the cake is baking, prepare the frosting by combining the cool whip, condensed milk, and instant pudding.
- Drain the pineapples completely and fold them into the frosting.
- Place the frosting in the freezer until the cake has baked and completely cooled down
- Once the cake has completely cooled you can go ahead and frost it
- Optional: Decorate the frosted cake with mandarin oranges
