Step 1

Heat oven to 350°. Prepare a 9x13 baking dish by spraying with cooking spray. Set aside.*If wanted, you can make this recipe in 3 (8" or 9") round cake pans for a layered cake. I prefer it in the 9x13 baking dish so that's what I do. The cake is so moist that sometimes it's hard to get the layers to stay together and form. The frosting is also a looser frosting (aka - not stiff like a buttercream frosting) so it's easier to frost the 9x13 cake.

Step 2

In a large bowl with a handheld mixer, or bowl of a stand mixer, combine the cake mix (do not prepare just add the dry cake mix), mandarin oranges (juice and all), oil, sour cream, and eggs. Beat together for 1-2 minutes until completely combined and oranges are broken up.

Step 3

Pour into the prepared pan. Bake for 25-30 minutes or until sides start to pull away from the pan and a toothpick inserted into the middle of the cake comes out with moist crumbs only.

Step 4

Let the cake cool completely before frosting.

Step 5

Prepare the frosting. Add the heavy whipping cream, powdered sugar, crushed pineapple (juice and all), and instant pudding mix into a mixing bowl (or bowl of a stand mixer) and beat until stiff peaks form. This will take about 5 minutes.

Step 6

Spread whipped frosting onto the cake. Cake can be served right away or for best taste/texture cover it with plastic and let the frosted cake refrigerate overnight or for 4-6 hours before serving. It's best served cold but still delicious served right away.