Pineapple Orange Cake

I have GOT to quit making all of these sweets for my house! I don't know how to say "NO", and so when I make this mess I eat too much of it! I loved this cake. I figured it would be tasty just because of the mixture of oranges and pineapple. But this cake turned out wonderful! I loved how moist it is, and I love the addition of the coconut I added to the original recipe. I could have just eaten the whipped topping with a spoon! My Mother-in-law is having her birthday Wednesday, so maybe I should have saved this cake until then. Oh well...I'll just have to make another one :) This cake is a lovely salute to summer.



1 box yellow cake mix
1 11-oz. can mandarin oranges, undrained
2 eggs
1/2 cup applesauce (I only had the chunky kind)
1/2 cup coconut flakes (optional)
2 8-oz. cans crushed pineapple, undrained
1 3.4-oz. package instant vanilla pudding
1 carton Cool Whip, thawed

Preheat oven to 350 degrees. Grease 2 8-inch round baking pans (or 1 9 X 13-inch pan). In a large bowl, beat the cake mix, oranges (undrained), eggs, coconut and applesauce until well blended. Beat on medium speed for 3 minutes. Pour the batter into prepared pans and bake for approximately 30 minutes, or until toothpick inserted in the center comes out clean. Cool completely. Meanwhile, in a medium bowl combine the pineapple (undrained) and instant pudding mix. Fold in the Cool Whip. Invert 1 layer onto a cake plate. Top with half of the topping. Invert second later on top. Spread the remaining topping over the second layer. Garnish with orange slices. Refrigerate at least 1 hour before serving. Because this frosting is made with Cool Whip, it needs to be stored in the fridge.




Enjoy!



(adapted from Let's Dish)