Individual Mandarin Tin-Can Cakes

Mandarin oranges add fresh flavor to these impressive tropical coconut and pineapple cakes. The kids will love using the pineapple can to cut out the cake rounds.

Serves

6
Prep Time
30 min.
Cook Time
25 min.

Mandarin oranges add fresh flavor to these impressive tropical coconut and pineapple cakes. The kids will love using the pineapple can to cut out the cake rounds.

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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