Better-Than-Sex Cake
Submitted by k-519
Yellow cake studded with mandarin oranges and pecans, topped with a cooked pineapple glaze, sliced bananas, and a fluffy vanilla pudding-Cool Whip frosting loaded with coconut and nuts.
YIELD
1 cakePREP
15 minCOOK
35 minREADY
1 hrsThis version of the legendary cake sneaks mandarin oranges right into the batter for a citrusy twist that sets it apart from the crowd.
The cake itself bakes up golden and moist with little bursts of tender orange in every bite. Once cooled, it gets a three-layer topping treatment: a thick, glossy pineapple glaze cooked with cornstarch and sugar, sliced fresh bananas, and a billowy frosting made from vanilla pudding folded into Cool Whip with shredded coconut and chopped pecans.
It’s tropical, nutty, creamy, and fruity all at once.
Pro Tips
- Drain the mandarin oranges well and gently fold them into the batter at the very end so they don’t break apart.
- Stir the pineapple glaze constantly while it cooks. It goes from thin to thick quickly, and you don’t want it scorching on the bottom.
- Let the pineapple glaze cool completely before spreading it on the cake, or it’ll make the cake soggy.
- Slice bananas right before assembling to keep them from browning under the frosting.
Ingredients
Directions
Mix ingredients well and bake in floured 9 by 13 inch pan at 350℉ (180℃) for 35 minutes or until brown.
Cool.
FROSTING:
Mix pineapple, including juice, with cornstarch and sugar.
Cook over medium heat, stirring constantly until thick and clear.
Cool and pour over cooled cake.
Slice bananas on top of pineapple layer.
Combine pudding mix with milk.
Fold in Cool Whip.
Add coconut and pecans.
Spread over cake.
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