Sunny Malibu Cake

Grease a 13” x 9” pan with Bakers Joy spray because PW said it rocks and I think she’s right. This is where I channel my inner graffiti artist and just let fly. So to speak…. Forgive me; the spray can gets the best of me some days. Carry on….

Drain oranges and pineapple, reserve all the juices together in a bowl. Take care not to damage the oranges and try to squeeze the last drop of moisture from the pineapple.

In a large bowl, blend one cup of the reserved juice with the cake mix, butter and eggs until moistened. Beat with mixer on medium speed for 2 minutes.

Bake at 350 degrees Fahrenheit for 34-38 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely.

While cake cools, mix drained pineapple with whipped topping. When cake is completely cool, frost cake with whipped topping mixture. Then place the orange slices even over the top of the cake so that each serving has an orange slice on top. Refrigerate until ready to serve.

Now… what to do with the remaining reserved juice? That stuff is like sunshine on a cloudy day I tell ya! This is where the “Malibu” comes into play. **Smiles**. Or vodka, or whatever blows your skirt up. When the family no longer deserves this divine cake, sequester yourself in the pantry, pull out this reserved juice and add Malibu Rum. It will be sunny shortly. I PROMISE!