Bake this light and fluffy three-layered cake for Easter. (Staff Photo: Julie Wells)
I received an email from Crystal Tatum, one of our former staff reporters, back in January that contained a recipe called supreme cake.
Crystal told me that she remembers her mother, Betty Tatum of Covington, baking this cake when Crystal was just a little girl. Who doesn’t love reminiscing about their mother or grandmother cooking in the kitchen as a child?
I really appreciate Betty and Crystal sharing this recipe with me. It quickly became one of my all-time favorite cakes to not only bake, but to eat.
I think this is the perfect cake to serve at an Easter dinner. It’s a yellow cake mix base, with mandarin oranges baked right into the mix. The icing, or as Betty calls it, “the filling,” is a mixture of Cool Whip, crushed pineapples and vanilla pudding.
This supreme cake is light and fluffy and just has the word “spring” all over it.
I’m also proud to say that this cake was my very first three-layered cake I’ve ever made. I was stoked it all turned out so good.
One box of Duncan Hines Butter Golden Cake Mix
1/2 cup of Wesson oil
One 11-ounce can of mandarin oranges and juice from can
Beat all of the ingredients together.
Bake in three greased 9-inch pans at 350 degrees for 15 to 20 minutes.
One 3-ounce package of instant vanilla pudding
One 9-ounce tub of Cool Whip
One 20-ounce can of crushed pineapple and juice from can
Combine all ingredients with a mixer.
Spread the filling between layers of cake, on top and sides as frosting.
Tip: Use a silicon spatula to help spread the icing more easily.