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MANDARIN ORANGE CAKE 1 box Duncan Hines yellow cake mix
1 (15-ounce) can mandarin oranges with juice
4 eggs
¾ cup oil Frosting: 1 (20-ounce) can crushed pineapple
1 (8-ounce) container COOL WHIP topping
1 (3-ounce) box instant vanilla pudding
Mix all ingredients well. Pour into 3 greased and floured 9” cake pans. Bake at 350 F for 25 minutes. Remove from oven and cool slightly in pans before turning cake layers out onto racks to cool completely. Mix all ingredients. Spread between and on top of cooled cake layers. |
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