Serves 6

Prep time 30 min.

Cook time 25 min.

Ingredients

½ cup shredded sweetened coconut

½ cup (2oz.) slivered almonds, chopped

1 pkg. (18.25oz.) white cake mix with pudding in the mix

2 can (11oz.each) Del Monte® Mandarin Oranges in Light Syrup

1 cup egg substitute

¼ cup vegetable oil

1 can (20oz.) Del Monte® Crushed Pineapple in 100% Juice

1 pkg. (3.4oz.) instant vanilla pudding mix

1 container (8oz.) frozen, light, whipped topping, thawed

½ pint (8oz.) fresh strawberries, stemmed and quartered

Directions

  1. Preheat oven to 350°F. Sprinkle coconut and almonds in a thin layer on a baking sheet. Bake 4 minutes; stir and bake 4 minutes longer or until coconut is golden brown. Set aside.

  2. Spray a 15 x 10-inch rimmed jelly roll pan with non-stick cooking spray. Line pan with parchment paper. Set aside.

  3. Combine cake mix, 1 can of Mandarin oranges with syrup, egg substitute and oil in a medium bowl. Using an electric mixer, beat on medium-high speed for 2 minutes. Pour batter evenly in prepared pan and bake 18 minutes, or until wooden pick inserted in center comes out clean. Place pan on cooling rack 3 minutes. Run knife along sides and slide cake on paper onto cooling rack to cool completely

  4. Combine pineapple with juice and pudding mix in a medium bowl. Using electric mixer, beat on medium-high speed 1 minute or until thickened. Fold in whipped topping. Refrigerate until needed.

  5. Slide cake and paper onto a smooth work surface. Using a can opener, remove the bottom of the empty pineapple can to use as a cookie cutter. Cut out 12 circles; gently remove 6 cakes from paper and place on individual plates.

  6. Drain remaining can of Mandarin oranges and place in a single layer on paper towels to dry.

  7. Using half of pudding mixture, spoon equal amounts over each of 6 plated cake circles. Top with remaining cakes, then remaining pudding mixture. Sprinkle evenly with coconut mixture. Top with strawberries and oranges.

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