Mandarin Orange Cake
Vicki Webb, January 2008 MMCW
Cake: 1 package of yellow cake mix without pudding, 3/4 cup oil, 4 eggs, 1 can mandarin oranges with juice.
Frosting: 1 large box instant vanilla pudding, 1 (20 oz) can undrained crushed pineapple, 1 (16 oz) Cool Whip topping.
Combine all four ingredients for cake and beat with mixer for 4 minutes. The oranges should be in pieces in the mix. Pour mixture into a greased 9 x 13 pan. Bake 30 minutes or until a toothpick inserted in cake comes out clean. Cool completely.
Mix pudding and Cool Whip with a spoon. Fold in pineapple. Spread frosting on cool cake.
Keep refrigerated until time to serve. This cake is very moist and better if prepared a day ahead.
