Friday, December 2, 2016
MANDARIN ORANGE/PINEAPPLE CAKE
1 box yellow cake mix
11 oz. can mandarin oranges, do not drain
1/4 cup oil
1 16 oz. carton Cool Whip
1 15 oz. can crushed pineapple, drained
1 small box instant vanilla pudding
Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round cake pans. Layers will be thin.
Bake at 350 degrees for 25 minutes or until cake tests done. Cool layers on wire racks.
Mix together Cool Whip, drained pineapple, and DRY pudding mix. Frost layers and cake. Refrigerate until ready to eat.