Wednesday, August 24, 2011


Man, those southerners certainly know food!

This is another wonderful recipe from the same issue of Southern Cooking & Lifestyles magazine. It does involve turning on the oven, but despite that is a wonderful summertime dessert. The citrus in both the cake and topping embodies the refreshing flavors I associate with the season.

Mandarin Cooler Cake


  • 1 yellow cake mix
  • 1 11-oz. can mandarin oranges with juice
  • 4 eggs
  • 1/2 cup oil
  • Topping:

  • 1 3-oz. package instant vanilla pudding mix
  • 1 11-oz. can crushed pineapple with juice
  • 8 oz. whipped topping, thawed


  1. Mix all cake ingredients at high speed for 3 minutes.
  2. Bake cake as directed in a 9x13 pan.
  3. Blend together topping ingredients in a big bowl.
  4. Spread on cooled cake and refrigerate until set.

Note: I've also used this recipe for cupcakes for easy transport to a party. They were a big hit.

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