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Tropical Cake

Featured in: "Daffodil Season"

This cake’s warm-weather flavors are a refreshing change of pace from vanilla and chocolate.


In a large bowl, combine:

1 box yellow cake mix

3 eggs

¼ c. oil

¼ c. applesauce

¾ c. water


From an 11 oz. can of mandarin oranges, save back 12 pieces for garnish if desired. Drain the rest of the orange segments, chop, and mix into batter. Bake in a 9-x-13 pan for 30 to 35 minutes at 350 degrees.

tropical cake.jpg

For topping, blend:

1 box instant vanilla pudding

½ c. milk

Then add an 8 oz. can of crushed pineapple (do not drain); and 1 c. prepared whipped topping. Cool pineapple mixture in fridge while cake bakes and cools.


Spread pineapple topping on cooled cake, then add a layer of more whipped topping, if desired. Garnish with orange segments. Makes 12 servings.

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