1 yellow cake mix
2 eggs (or 3 egg whites)
2 packages instant French vanilla pudding mix
1/4 cup olive oil
1 1/2 teaspoons orange extract
1 (11 oz) can mandarin orange segments
1 (12 oz) container fat free frozen whipped topping, thawed
1 (8 oz) can crushed pineapple, drained
5 Tbsp raspberry jam (homemade is the best)

Directions
Combine cake mix, eggs, 1 package of pudding, oil, orange extract, 2 Tbsp of raspberry jam, and mandarin oranges. Mix well. Bake in 2 round cake pans for 20-25 minutes in a pre-heated 350 degree F oven.
To Make Frosting: Fold pudding mix, 3 Tbsp raspberry jam and pineapple into whipped topping and frost cake. Optional: Top with shredded coconut.
Keep refrigerated.

I love love LOVE Jam. And baking with it has become a natural thing for me. I not only added it to this cake, but I use it to fill croissant or twists, add it to oatmeal and plain yogurt, mix it into a brownie batter....you get the point! It's an extra sweet taste of fruit that leaves everyone wondering what your secret ingredient was...
If you aren't a huge fan of seeds in your raspberry jam, sub seedless or give apricot, strawberry or blueberry jam a try.