Tangy Orange–Pineapple Cake
Cake
1 1.2–ounce box lemon or yellow cake mix
1 15–ounce can mandarin oranges, undrained
4 eggs
2/3 cup vegetable oil
Topping
1 15–ounce can crushed pineapple, undrained
1 5 1/4–ounce package instant vanilla pudding mix
1 8–ounce container whipped topping
For Cake: Preheat oven to 350°F. In a large bowl, combine cake mix, oranges, eggs, and oil. Beat well with hand mixer (or use electric mixer). Pour into a 9x13–inch baking pan that has been greased and floured. Bake 30 to 35 minutes. Remove from oven and cool on wire rack.
For Topping: Combine pineapple in juice and pudding mix; beat until stiff. Add whipped topping and gently fold in. Spread on cooled cake.
Serves 20
Cake
1 1.2–ounce box lemon or yellow cake mix
1 15–ounce can mandarin oranges, undrained
4 eggs
2/3 cup vegetable oil
Topping
1 15–ounce can crushed pineapple, undrained
1 5 1/4–ounce package instant vanilla pudding mix
1 8–ounce container whipped topping
For Cake: Preheat oven to 350°F. In a large bowl, combine cake mix, oranges, eggs, and oil. Beat well with hand mixer (or use electric mixer). Pour into a 9x13–inch baking pan that has been greased and floured. Bake 30 to 35 minutes. Remove from oven and cool on wire rack.
For Topping: Combine pineapple in juice and pudding mix; beat until stiff. Add whipped topping and gently fold in. Spread on cooled cake.
Serves 20