Spring Fling Cake

READY IN: 50mins
Recipe by chocoholic in AZ

This cake tastes light and airy and does not over-whelm the taste buds. I bet you can't eat just one piece! I got this recipe from my grandma and I am not sure about where it originally came from. This cake was a staple for my grandma to make for any holiday or family get-together. It is a delightful change from the ordinary.

Top Review by Sydney Mike

I LOVE THIS CAKE ~ What with the mandarin oranges in the cake itself & the crushed pineapple in the frosting, IT'S GREAT! I wanted to keep this right here at home, but with all the baking I've been doing for PAC, I allowed my other half to share it 2/3 of it with co-workers, & I understand that it was gone in no time! Thanks for a wonderful keeper! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]

Ingredients Nutrition


  1. CAKE:.
  2. In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
  3. Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
  4. Pour mixture into a greased and flowered 8x12 cake pan.
  5. Bake at 350°F for about 30 minute or until done.
  6. For a glass cake pan bake at 330°F.
  8. In a small bowl drain crushed pineapple juice.
  9. Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
  10. In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
  11. Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
  12. Frost your cake, chill and serve.

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