TROPICAL MANDARIN PINEAPPLE CAKE

You will need

• 750 g Yellow Cake Mix
• 700 mL DOLE^® Mandarin Oranges in Juice, undrained
• 8 each OR 400 mL Large Eggs
• 250 mL Applesauce
• 1/2 2.84 L can DOLE^® Crushed Pineapple in Juice, undrained
• 205 g Vanilla Instant Pudding Mix
• Whipped Topping

Method

1. Preheat the convection oven to 325°F/165°C.
2. In a floor or stand mixer using the whip attachment beat the cake mix, DOLE^® Mandarin Oranges in Juice, eggs and applesauce on low speed for ~ 2 minutes.
3. Spray a full-size, 2 ½ inches deep hotel pan for 54 servings. Transfer the cake batter into the pan and bake for ~ 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. In a medium-sized bowl stir the DOLE^® Crushed Pineapple in Juice and vanilla pudding mix together. Fold in the whipped topping just until blended and spread over cake. Place in refrigerator at least for 1 hour and chill at <40°F/4°C until service.
5. Cut the full-size hotel pan into 6 by 9 to yield portion sizes of 2” x 2”.
6. Garnish May garnish with toasted coconut and/or a piece
   of pineapple or mandarin orange slice.
7. NOTE Discard after 3 days in refrigerator.