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Citrus Crush Cake by Sarah K. Sawyer

This treat is perfect for summer parties and a sweet reminder of warmer days on a winter evening.

INGREDIENTS | SERVES 24

  • 1 18.25-ounce box yellow cake mix
  • 3 eggs
  • 1 can mandarin oranges
  • 1 can crushed pineapple with juice
  • 1 12-ounce tub nondairy whipped topping
  • 1 3.9-ounce package instant vanilla pudding

  1. Preheat oven to 350°F. Grease and flour 9″ × 13″ pan. Set aside.

  2. Combine cake mix, eggs, and mandarin oranges using an electric mixer set to medium speed for 3 minutes. Turn batter into pan.

  3. Bake for 30 minutes. Allow to cool completely.

  4. Combine crushed pineapple with juice, dessert topping, and vanilla pudding mix; stir to mix well.

  5. Top cooled cake with this mixture. Refrigerate until ready to serve.

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