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MANDARIN ORANGE CAKE WITH PINEAPPLE
TOPPING
 
1 box yellow cake mix
3/4 c. oil
4 eggs
11 oz. mandarin oranges, not drained

TOPPING:

1 (3 3/4 oz.) pkg. vanilla instant pudding
1 (20 oz.) can unsweetened crushed pineapple
9 oz. Cool Whip

Add oil, eggs and juice from oranges to cake mix; beat 2 minutes with electric mixer. Fold in oranges. Bake in 3 greased and floured 8" round cake pans at 350 degrees for 20 to 30 minutes. Cool.

Blend dry pudding mix with undrained pineapple. Fold in the Cool Whip. Use as frosting between layers and on top. Refrigerate.

Can be baked in a 13"x9" pan and served with topping when you serve it.

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