Lazy Icebox Good Cake—An Easy Easter Dessert

Recipe by Tammie Hughes 

It’s amazing what you can do with a box and a few other packaged goods! Home cooks are always looking for ways to save time, and “shortcut, lazy cooking” is here to stay.

This Easter, after spending countless hours in the kitchen preparing all the savory and delicious items for your family feast, reward yourself by including a simple dessert that is perfect for early spring and can be made ahead of time.

Ingredients

1 Box Duncan Hines® Butter Golden Cake Mix
3.4 oz. (Small) Jell-O® Instant Vanilla Pudding Mix 11 oz. Can Mandarin Orange Slices
20 oz. Can Crushed Pineapple in 100% Juice 1 Tub Defrosted Extra Creamy Cool Whip®
7 oz. (Half Lg. Bag) Bakers® Sweetened Angel Flake Coconut
14 oz. Container of Duncan Heinz® Whipped Fluffy White Frosting
½ c. Toasted Coconut Flakes

Instructions

For the Cake:

Preheat oven to 350°. Grease a 9×13 glass baking dish.

Add Jell-O® Instant Vanilla Pudding Mix (DRY mix only) to the Duncan Hines® Butter Golden Cake Mix and follow the box instructions for cake mix (eggs, butter, water). Drain mandarin oranges and fold into batter. Bake at 350° for approximately 40 to 45 minutes; test with a toothpick (comes out clean). It will take longer to bake than the box indicates.

For the Frosting:

Drain crushed pineapple and save the juice to drink! Combine drained crushed pineapple with the Cool Whip®, Bakers® Sweetened Angel Flake Coconut, and Duncan Hines® Whipped Fluffy White Frosting. Refrigerate until the cake is cool and ready to frost.

After the cake is completely cooled, add the frosting and place it in the refrigerator. Toast shredded coconut in the oven at 350° for approximately 8 minutes; watch closely and remove once golden brown. Allow toasted coconut to cool and preserve it for use when serving. To serve: Top with toasted coconut and plate with a few segments of fresh mandarin oranges.

This cake needs to be stored in the refrigerator. Enjoy this light and airy spring dessert!