This is such a simple and yummy recipe!
It has been around for years as a cake, but they come out great as cupcakes.
My mom, who has since gone to heaven, gave this recipe it’s name.
As soon as she put them on the table they disappeared!
Especially good this time of year for Easter or the upcoming summer days.
There are mandarin oranges in the batter, and the topping is cool whip with crushed pineapples.
Hope you enjoy one of my dear mother’s favorite recipes.
1 yellow cake mix
1 cup vegetable oil
1 (11 ounce ) can of mandarin orange segments
1 (8 ounce) container of Cool Whip, thawed
1 (20 ounce) can crushed pineapple with juice
1(3.5 ounce) package instant vanilla pudding mix
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into a paper lined cupcake pan.
3. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
4. To make the topping: in a large bowl, beat together whipped topping, crushed pineapple with juice and dry pudding mix until blended. Scoop lots on top of cooled cupcakes.
This recipe, as I mentioned above, can also be made as a cake by pouring into a greased and floured 9 x 13 pan baking at 350 F for 35 to 45 minutes.
Store in the refrigerator.