1 year ago

Here is link to Recipe: https://docs.google.com/document/d/1ccdN4gDEt2uArQ5YHIZ9_9v1jB-cczu3Xc16lsQDVHY/edit?usp=sharing

EASTER SURPRISE CAKE

Ingredients:

Pillsbury sugar free yellow cake mix
4 Eggs
1 can 14oz Mandarin Oranges
2 Reg Size Cool Whip or 1 Large Cool Whip (10 - 12 oz)
1 - lg. or 2 sm. Sugar free french vanilla instant pudding
1 20oz. Crushed pineapple in own juice
Coconut for topping

Preparation:

1 14oz. Can of mandarin oranges(no sugar added) drained but reserve juice and add just enough water to make 1 cup required for cake mix.

1 Pillsbury sugar free yellow cake mix (follow directions except use 4 eggs instead of 3, and add oranges) Beat for 2 minutes.

3 - 8” round cake tins (foil 3pk) grease and flour

Pour batter evenly in each of the cake pans

Bake at 325 for 30-32 min.

Cool for 10-15 minutes, then place in refrigerate for at least 30 mins. Cake has to be cold to be frosted. If you frost while warm the cool whip frosting will melt off.

Frosting Prep:

2 - Regular size (8 ounce tub) or 1 large size cool whip ( regular or sugar free) I use about 1 + ¼ of 2nd cool whip (About 10 to 12 ounces)

1 - lg. or 2 sm. Sugar free french vanilla instant pudding
1 20oz. Can of Crushed pineapple in it’s own juice

Mix pineapple with juice and pudding together and chill in the refrigerator covered for 30 min. (Do not make pudding per directions, just add pudding mix with can Pineapple & Juice)

Stir in cool whip to get the right texture and fill between each layer and on top. Tap (Apply) coconut all around the cake and on top.