MANDARIN ORANGE CAKE 
1 pkg. Duncan Hines Deluxe Butter or Yellow Cake Mix
1/2 c. Crisco oil
4 eggs
1 (11 oz.) can mandarin oranges plus juice

FILLING:

1 (3 oz.) pkg. instant vanilla pudding
1 (20 oz.) can crushed pineapple
1 (8 oz.) pkg. Cool Whip

Preheat oven to 350. Grease and flour 2 - 8 inch round cake pans, or 9x13x2 inch or a 10 inch tube cake pan.

CAKE: In mixer bowl combine cake mix, oil and eggs - beat thoroughly with mixer. Add juice from canned oranges to batter and mix well. Stir in oranges or you may want to pour the batter in the cake pans and hand set the oranges where you want them. Bake for 20-25 minutes. Cool on baking racks.

FILLING: Combine whole can of pineapples (juice and all) with instant pudding; beat well. Fold in Cool Whip. Fill and frost cake with filling mixture. Refrigerate and store all leftovers in refrigerator.

1. If using 9x13 pan just frost cake with filling.

2. If using tube pan, frost whole cake or you can slice the cake in half and fill between layers.

 

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