Little makes me happier than having a bowl of fresh pineapple to myself.
I’m not much of a gadget person but I wouldn’t trade my pineapple corer/slicer for anything. It cost about three dollars at Aldi a few years ago and has made cutting up pineapple so much quicker!
Look how pretty this sliced pineapple is and it happened in less than thirty seconds!
Yesterday’s post was pretty heavy. Very heavy. So it seems appropriate to lighten the mood a little and what’s happier than a good dessert? This is a popular family recipe and one that is easy to prepare if you have company coming. My grandma always made it for Easter and other special occasions but I like to pull out the recipe for everyday too.
Mandarin Orange Cake
1 package Golden Butter Cake
1 small can Mandarin Oranges
1/2 cup Oil
Mix all ingredients together until oranges are mixed well into the batter. Grease and flour three eight inch cake pans. Divide batter evenly among pans and bake at 325 degrees for 25 minutes. Remove from pans and cool before frosting.
1 large package instant Vanilla Pudding
1 can Crushed Pineapple
1 large container Cool Whip.
Drain some juice from the pineapple. Mix all ingredients together. Spread icing between layers, on top and sides of cake. Refrigerate cake before serving.
I like to serve this on a pretty cake plate and sometimes with a little edible glitter sprinkled on top. Enjoy!