It was Nilblogette's Birthday last week and per Bloghungry birthday tradition she chose this year's cake from my library of cookbooks. This year she wanted to usher in the new year with something light and fruity. Thus, the Finger Licking Good Cake was born. The recipe suggested that you poke holes in the cake after baking and pour the juice from the can of crushed pineapple over the cakes. I skipped that step for fear of a soggy cake, but you should try it if you're feeling adventurous.
Finger Licking Good Cake
cooking spray or shortening to grease pans
flour for dusting pans
1 pkg (18.25oz) yellow cake mix
11oz can mandarin oranges undrained
1 stick butter melted
1/4 cup vegetable oil
4 large eggs
12 oz whipped topping, thawed
3.4oz pkg pistachio instant pudding mix
1 cup grated coconut
8oz crushed pineapple, drained
Place rack in center of oven and preheat to 350 degrees. Grease 2 9-inch round cake pans and dust with flour. Place the cake mix, oranges and juice, melted butter, oil, and eggs in a large mixing bowl. Blend with an electric mixer on a low speed for 1 minute. Scrape down the sides of the bowl and beat on medium speed for 2-3 minutes more. The batter should look well blended and the oranges should be broken up into the mix. Divide batter into the prepared cake pans and place side by side in the preheated oven. Bake until golden brown and spring back when lightly touched, 24-27 minutes. Let cool completely before running a butter knife around the edges of the pan and inverting pan to remove cake.
Place the thawed whipped topping, drained pineapple, pudding mix, and coconut in a large mixing bowl. Stir with a wooden spoon until well combined and pudding mix has dissolved.