Mandarin Orange Pineapple Cake

If you're looking for a light and fresh, summery, delightfully cool and sweet dessert, this is a great option. I made it for our small group, and everyone except for Grant (my die-hard chocolate loving husband) thought it was great. It is so easy and quick, wonderful to make ahead (even better, perhaps, if made a day in advance), and just makes your mouth happy. I'm not kidding!

The original recipe called for a cup of oil and 4 eggs - you could make it that way, I suppose, but why? The applesauce is an outstanding substitute for the oil, making the cake so much lower in fat and still luciously moist. I can't imagine why you would need 4 eggs.....it turned out perfectly with 3.

Recipe: (adapted from Allrecipes)

1 (18.25 ounce) package yellow cake mix
3 eggs
1 cup applesauce
1 (11 ounce) can mandarin orange segments, undrained
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix

additional can of mandarin oranges for garnish (optional)

Preheat oven to 350° F. Grease and flour a 13 x 9" pan.

In a large mixing bowl, combine cake mix, eggs, applesauce, and oranges with juice. Beat until smooth, about 2 minutes. Pour into prepared pan.

Bake in the preheated oven for 35-40 minutes, or until toothpick inserted in the center of cake comes out clean.

Cool completely.

To make the topping: Drain at least 1/4 cup of juice from pineapple. Mix dry pudding mix with the pineapple well and allow to sit for a few minutes. If you want to add some of the reserved juice, you can, just be careful not to add too much or the frosting will be too liquidy. Fold in whipped topping until incorporated. Spread on top of cake and chill until serving.

Excellent made a day ahead - the cake is best if cold. Toasted sweetened coconut would be an excellent addition for the topping, if desired.