MANDARIN ORANGE CAKE
|Categories:||Cakes, Fruit Desserts, Quick & Easy, For Kids|
|Keywords:||pineapple, cake-mix, MANDARIN-ORANGE|
|MANDARIN ORANGE CAKE|
|1 box||(18.25-oz) yellow cake mix, dry|
|2/3 c||canola oil|
|1 can(s)||mandarin oranges, with juice|
|MANDARIN CAKE ICING|
|1 pkg||(8 oz.) cool whip whipped topping, thawed|
|1 can(s)||(15-oz.) crushed pineapple|
|1 pkg||(4 serving size) instant vanilla pudding/pie filling|
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PREHEAT: Oven to 350 degree F.
PREPARE: Cake pans by spraying, 9x13x2-inch pan OR 3 large cake pans, with 'Bakers' Joy' nonstick cooking spray.
Set aside.MIX: Together all cake ingredients in large mixing bowl.
TRANSFER: Batter in prepared pan(s).
BAKE: In preheated oven according to directions on cake box for baking time.
COOL: Cake on cooling rack until completely cool.MEANWHILE: Mix all icing ingredients together in medium sized mixing bowl.
SPREAD: Icing between layers of cake and/or all over cooled, completed cake.
REFRIGERATE: At least one hour or over night.
SERVE & ENJOY!
REFRIGERATE: Leftovers in covered cake container.