Mandarin Orange CakeDuncan Hines Brand
1 box butter cake mix (Duncan Hines Yellow)
1/2 cup oil
11 ounces mandarin oranges
4 ounces vanilla instant pudding
22 ounces crushed pineapple (cold)
1 cool whip (contain)
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1Mix Cake, oil and eggs. Add can of oranges including juice. Can mix by hand to have orange pieces in finish cake or mix with electric mixer and not have pieces of oranges in finish cake.
2Divide batter into 3 - greased and floured pans. Can use a 9 x 13 pan also.
3Bake at 350 for 22 to 25 minutes.
4Frosting: Mix instant vanilla pudding and cold crushed pineapple (including juice) to thicken juice and pineapple.
5Fold in cool whip and frost cooled cake. Chill in refrigerator before serving.
6Covered it will keep in refrigerator for a week.