Hello spring … hello yum! This cake is pure happiness. A touch of citrus with a pop of pineapple make Gifford’s layered cake simply delightful.

Cake
1 can mandarin oranges (15 ounces), undrained
1 package yellow cake mix (15.25 ounces)
3/4 cup vegetable oil
4 eggs
1 teaspoon orange extract

Frosting
1 package vanilla pudding mix (3.4 ounces)
2 cans crushed pineapple (8 ounces each), undrained
1 container whipped topping (8 ounces)
1 teaspoon vanilla extract

1. Cake Preheat oven to 350 degrees. Coat two 8-inch round baking pans with cooking spray.

2. Reserve a few mandarin segments to decorate cake. In a large bowl, beat remaining mandarin oranges and their liquid, cake mix, oil, eggs, and orange extract at medium speed about 3 minutes.

3. Pour batter evenly into cake pans. Bake 20–25 minutes or until a toothpick inserted comes out clean.

4. Frosting In another bowl, mix pudding mix, pineapple and its liquid, whipped topping, and vanilla until smooth. Place in fridge to chill at least 1 hour.

5. Once cakes are cooled, place 1 cake layer on a serving plate and spread half the frosting on top. Place the remaining cake layer on top and spread remaining frosting over top and sides of cake, then place reserved mandarin slices on top to decorate.

6. Chill until ready to serve.

Serves 10.