Ingredients:

  • 15.25 oz yellow cake mix
  • 4 large eggs
  • 0.5 cup neutral oil
  • 11 oz mandarin oranges with juice
  • 20 oz crushed pineapple with juice
  • 3.4 oz instant vanilla pudding mix
  • 8 oz full-fat cream cheese, softened
  • 8 oz whipped topping
  • 0.5 cup shredded coconut

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your 9x13 inch baking pan.
  2. Combine the yellow cake mix, 4 eggs, 0.5 cup neutral oil, and the 11 oz can of mandarin oranges (including the juice).
  3. Beat on medium speed for 2 minutes until the oranges break down into small flecks and are evenly distributed.
  4. Pour the batter into the prepared pan and bake for 30 minutes until the top is golden and a toothpick comes out clean.
  5. Allow the cake to cool completely before frosting.
  6. Whisk the 20 oz crushed pineapple (with juice) and the 3.4 oz vanilla pudding mix until thickened and glossy.
  7. Beat the 8 oz softened cream cheese in a separate bowl until velvety smooth.
  8. Fold the pudding mixture and 8 oz whipped topping into the cream cheese until no white streaks remain.
  9. Spread the topping over the cooled cake and sprinkle with 0.5 cup shredded coconut.
  10. Chill for at least 4 hours until the topping is set and firm.