• Ingredients:

• 1 box Duncan Hines Butter Cake mix
• 1/2 cup Wesson oil
• 1 11-ounce can mandarin oranges (with juice)
• 1/2 cup sugar
• 4 eggs

• Icing:
• 1 12-ounce tub of Cool Whip
• 1 small instant vanilla pudding mix
• 1 16 oz. can crushed pineapple, drained (reserve juice for thinning icing if necessary)

• Directions:
• Preheat oven to 350°F (175°C).

• In a large mixing bowl, combine cake mix, oil, mandarin oranges with juice, sugar, and eggs. Mix at medium speed for 2 minutes.

• Pour into 3 greased, floured, and wax paper-lined pans. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.

• Cool in pans for 10 minutes, then transfer to cooling racks to cool completely.

• For the icing: Mix drained pineapple with the instant vanilla pudding. Fold in Cool Whip. If the icing is too thick, thin with reserved pineapple juice.

• Frost the cake layers and assemble. Store in the refrigerator for best flavor, especially delicious the next day.

By Admin

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