Mandarin Orange Pineapple Cake

Mandarin Orange Pineapple Cake

Ingredients:1 box Duncan Hines Butter Cake mix
1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs
Icing
1 12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple

Directions:
Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.

Pina Colada Cake

Pina Colada Cake

Ingredients:
2 Sticks Unsalted Butter, divided
1/3 Cup Pineapple Juice
3 (20 oz) Cans Pineapple Chunks in Pineapple Juice, 
   drained
1 Box Yellow Cake Mix
2 Cups Sweetened Coconut Flakes

Directions
Preheat oven to 350°F / 180°C.
Melt 1 stick of butter in a 13×9 inch baking pan in the oven for about 5 minutes.
When butter has melted, remove pan from the oven.
Stir pineapple juice then pineapple chunks into the pan.
Spoon cake mix over all pineapple chunks covering completely.
Sprinkle coconut on top of cake mix until completely covered.
Cut remaining stick of butter into small cubes and top over coconut.
Bake for 45-60 minutes rotating cake 90° every 15 minutes for even browning of coconut.

Notes
It’s ok to substitute frozen pineapple or fresh pineapple for the canned pineapple.
It’s ok to substitute rum for the pineapple juice.
If coconut starts to look too dark then cover with aluminum foil and continue baking.
The dessert may look a little soft when removed from the oven but it will firm up as it cools.