This was my grandmother’s favorite cake!
Mandarin Orange Pineapple Cake
Ingredients
1 box Duncan Hines Butter Cake mix
1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs
Icing
1 12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed
Directions
-Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs.
-Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched.
-Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.
Icing:
-Drain juice from pineapple and set aside (If the icing seems to be too thick you can use it to thin it out a bit).
-Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day.