(edited to add picture)
I am trapped into making this cake. Every few years, I try a different cake but that brings on the whining. Despite all the prepacked ingredients, it has a good taste and is not too sweet.
ORANGE COCONUT CAKE
1 Duncan Hines golden butter cake mix
1 can mandarin oranges, including any liquid in the can (11-oz.)
1/2 cup cooking oil like Crisco oil
Mix together in a large bowl and beat with mixer until oranges have broken up and are distributed through batter, about 4-5 minutes, scraping sides of bowl. Put in 3 greased round cake pans and bake at 325 degrees 25-35 minutes or until done. Remove from oven and set aside to cool.
1 (20 oz.) can crushed pineapple with juice
1 small package INSTANT lemon pudding mix
1 (7 oz.) package sweetened flaked coconut
1 (8-10 oz.) container of Cool Whip (can use low fat)
Mix pineapple and pudding mix until smooth in large bowl. Add coconut and mix. Blend in cool whip gently but thoroughly.
Assemble cake, spreading a lot of cool whip mixture between layers. Frost sides and top. Chill overnight in the refrigerator. Notes: finished cake can be frozen and then defrosted in the refrigerator. You can also bake it in two pans instead of three but you'll have filling left over. Just increase the cooking time.