Let them eat cake!

Lent is winding down, and Easter is just around the corner! This year, I gave up meat.. and seem to inadvertently have also given up blogging. Lo siento.

This is a big weekend in the Frese household. My Mama submitted the LAST assignment ever for her Master's degree (yay!!), her birthday is on Sunday (yay!!), and the whole family is in the same county for once - as Jana came home from school for the weekend (yay!!).

A special occasion like this calls for Easter Cake! I call this delicious dessert "Easter Cake" because one year, I gave up baking for Lent (youch. super tough.), and this was the first thing I baked on Easter morning. It also happens to be a very appropriate name, as this cake is best suited for spring. I really only have Easter Cake about once a year.. at Easter when it is fitting, or on my birthday which is no where near Easter.. But boy, when that one time rolls around, it is a joyous occasion. Yum-o. It's light, fruity, refreshing, and easy-peasy. Lemme show you.

For the cake:
Mix 1 cake mix (white or yellow are fine - I used "sugar-free" to really make this a reduced-guilt dessert) with a 15 oz. can of mandarin oranges (juice and all!) and 3 egg whites. Pour into preferred pan(s) and bake per box directions.



I promise this is not a Hy-Vee ad.

If using round (or heart..) pans, allow baked cakes to cool in pans for a few minutes, and then turn then out onto a wire rack to finish cooling. (If making a 9x13 cake or cupcakes, ignore this step.)

While the cakes are cooling, whip up the topping. First mix together 1 box of sugar-free instant vanilla pudding mix and a 20 oz can crushed pineapple (juice and all!). 



Yes, it will look slightly radioactive. No worries... unless you live in Japan. Then check to see if pineapple actually IS radioactive.

 Allow the pineapple/pudding mixture to sit for a few minutes to firm up slightly. Then gently fold in 1 container of light whipped  topping (thawed). 


Now it's radioactive tie dye!

  If you made a 9x13 cake or cupcakes, just slap the topping on and you're done! If you're making a fancy layer cake like me, read on. (Just don't get jealous that your fancy layer cake isn't heart-shaped and adorable like mine!)

Spread a nice thick layer of topping on first cake. Real thick. Trust me, you have TONS of topping to work with here. And it's basically artificial sweetener, fruit and air, right?! Load it up my friends.



Now it's gettin' good!

Once you've got a good thick layer goin', smoosh that other cake on top!

And finally, finish off the top and sides with a generous helping of that yummy Cool Whip mix. Ohhh yeahhhh. Help yourself to a big, healthy slice and don't feel guilty about it! If there happen to be any leftovers, store 'em in the fridge. I have a feeling this won't last long though.

I definitely recommend that you share this recipe at your Easter feast next week... and every year to come. As for me, Mama just got home, so I'm not waiting til next week. I'm diggin' in NOW!