Guest Post: Cupcakes and Candy Canes

     Hi everyone!  I’m Allyson, and I blog over at Cupcakes and Candy Canes.  Before I start let me just give a huge thank you to Bobbi for allowing me to guest post while she takes a little break.  I know I’m a few weeks late, but I thought I might share with you the incredible (if I do say so myself) cake that my mother and I made on Easter.  Be warned…I am not a master photographer…and it was not the most beautiful cake, but it was delish. 
     Now that you’re all on pins and needles to hear about it, here we go…Pineapple Delight Cake (recipe from my mother’s Granny).

 

You will need:
1 box yellow cake mix
3/4 c. oil
4 eggs
1 can Mandarin oranges

     Mix together and pour into two 9 in. cake pans.  Bake at 350 for 30 minutes.  Turn out and cool.  (We lined our pans with Crisco and parchment paper to be sure they wouldn’t stick.)

     While cake is cooling, mix together and refrigerate 1 9oz. Cool Whip, 1 small box vanilla instant pudding, and 1 lg. can sweetened crushed pineapple (we drained ours partially and saved about 1/4 of the can for garnish).

     Spread between layers and on top and sides of cake.  Keep refrigerated.

    

    That’s it!  This cake is (clearly) super simple and not too rich or heavy.  Also…this was our first experiment making a layered cake, and I was pleasantly surprised with how it turned out!
     Thanks again to Bobbi for having me!  I love working with bloggers who I really enjoy reading.  I hope all of you can find an occasion to make your own Pineapple Delight…stop by Cupcakes and Candy Canes and let me know how it works out!