Lucious Lemon cake, little bits of Mandarin orange, a creamy frosting with pineapple bursts and toasted coconut that’s what Tropical Delight Cake is made of! You won’t believe how easy this is to put together…let’s just say you will get a lot of flavor for such a little bit of effort. I’ve tasted different versions of this cake and this one is hands down my favorite. The lemon cake just makes all the difference! Just a cake mix and a few easy to keep on hand ingredients make this convenient when you need to come up with a quick dessert.
It all begins with a simple lemon cake mix!
I love the colors and flavors of this moist, dense cake. I confess this is one of those desserts that will just be difficult to stop eating because it seems as though one piece just isn’t enough! I served this for Sunday dinner a couple of weeks ago and more people went back for seconds than didn’t! If you have leftovers just store them in the fridge and they taste just as delicious the next day. Or make this a day in advance of your get together and it will be every bit as tasty the next day!
Tropical Delight Cake is scrumptious, easy peasy and sure to be a hit at your next get together. Tropical flavors are especially refreshing and light in the summer and I’m loving this delightful cake during this summer heat. All those yummy flavors mingled together are just a recipe for success.
Lemon, orange, pineapple, and coconut all mingled together in a luscious, moist and easy cake. Be careful because one piece just isn’t enough!
- 1 Lemon cake mix
- 3 large eggs
- 1/3 cup vegetable or canola oil
- 1 15 oz. can mandarin oranges; drain and reserve liquid
- 1/4 cup water
- 1 20 oz. can crushed pineapple
- 1 5.1 oz pkg. instant vanilla pudding
- 1/2 cup milk
- 1 10 oz package frozen whipped topping; thawed
- 3/4 cup coconut; toasted
- Preheat oven to 350 degrees.
- Lightly grease 9 x 13 inch pan.
- In a mixing bowl, combine cake mix, eggs, cooking oil and reserved liquid from mandarin oranges plus enough water to make 1 cup.
- Beat on medium speed for about 2 minutes.
- Add oranges and mix at medium high speed until well blended (about a minute.)
- Pour batter into pan and bake about 28-33 minutes or until toothpick inserted into center comes out clean.
- Transfer to a wire rack and cool cake completely!
- In a medium bowl add pudding mix,1/3 cup milk and crushed pineapple and mix until blended.
- Fold in whipped topping until well blended.
- Spread over cake and sprinkle with toasted coconut.
- Be sure to keep covered in the fridge.
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