MANDARIN ORANGE CAKE
1 box(18.25-oz) yellow cake mix, dry
2/3 ccanola 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
How to Make MANDARIN ORANGE CAKE
- CAKE INSTRUCTIONS:
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.
- 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.