Mandarin Orange Cake – Kathryn Christensen

Mandarin Orange Cake – Kathryn Christensen

1 pkg. yellow cake mix

1  11 oz. can mandarin oranges, un-drained

4 eggs

½ cup vegetable oil

1  15 oz. can crushed pineapple, un-drained

1  9 oz. carton Cool Whip, thawed

1 small pkg. vanilla instant pudding

Combine cake mix, oranges, eggs and oil. Beat 2 minutes at high speed. Reduce speed to low and beat 1 minute. Pour batter into greased and floured 9 x 13 inch pan. Bake at 350˚ for 30 – 35 minutes. Cool completely.

Frosting:

Combine pineapple cool whip, and pudding. Beat 2 minutes at medium speed. Let stand 5 minutes. Spread on cake.