Flying Olive Mandarin Orange Ambrosia Cake

Ingredients: 1 package (18.25 ounce) white cake mix

4 eggs

1 cup Flying Olive Mandarin Orange or Blood Orange Extra Virgin Olive Oil, +1 additional tsp for greasing pan

1 can (11 ounce) Mandarin orange segments, undrained

1 container (8 ounce) frozen whipped topping, thawed

1 can (20 ounce) crushed pineapple well drained

1package (3.5 ounce) instant vanilla pudding mix


Preheat the oven to 350 degrees.  Using a little Flying Olive EVOO, grease and flour a 9x 13" pan.

In a large bowl, combine the cake mix, eggs, oil, and Mandarin oranges with juice.  Beat until smooth.  Pour the batter into the prepared pan.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool.

While the cake is baking, drain the pineapple really well.  Use a sieve and capture the juice to use later, if needed.  It takes awhile
for the pineapple to drain completely.

To make the topping, beat together the whipped topping, drained pineapple, and dry pudding mix in a large bowl until well blended.
It should be quite firm, but add more pineapple juice if you want it thinner.  Spread on the cooled cake, or serve a scoop on top or on the side of the cake.  Serve.

Submitted by Barb L.

Based on a recipe from