🧁 How to Make It:
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Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish — or use parchment paper if you want super easy cleanup.
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Mix the batter:
In a large mixing bowl, beat together the cake mix, mandarin oranges (with juice), melted butter, oil, eggs, and pineapple juice. Beat for 2–3 minutes until smooth and slightly airy. -
Bake it:
Pour into your prepared dish and bake for 30–35 minutes, or until golden and a toothpick comes out clean. Your kitchen will smell amazing! Let the cake cool completely. -
Whip up the frosting:
In a separate bowl, combine the dry pudding mix and the crushed pineapple (juice included). Let it sit for a few minutes to thicken slightly, then gently fold in the whipped topping. Stir in the shredded coconut until evenly mixed. -
Frost and chill:
Spread the dreamy frosting generously over the cooled cake. Cover and refrigerate for at least 1 hour (longer is better — it gets even better the next day!).
💡 Pro Tips & Serving Ideas:
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Make it fancy: Top with maraschino cherries, toasted coconut, or a sprinkle of crushed nuts.
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Need to feed a crowd? Double the recipe and make it in a sheet pan.
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Leftovers: Store in the fridge for up to 4 days — if it lasts that long!
💬 Final Thought:
This cake isn’t just a dessert — it’s a bite of sunshine with every forkful. The sweet citrusy cake paired with the cool, creamy pineapple-coconut frosting makes it a perfect treat for warm weather, birthdays, or simply when you want something that feels special but is secretly easy to make. 🌴🍰💛
