MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING
1 boxyellow or butter flavor cake mix
1/2 cvegetable or canola oil
1 can(s)( 15 oz) can mandarin oranges, un drained & separated
1 can(s)( 8 oz) crushed pineapple, un drained
1 box(4 0z) vanilla instant pudding
1 pkg( 13 oz) container cool whip, thawed
How to Make MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING
- Add the cake mix, oil, eggs and mandarin oranges with liquid to a large mixing bowl. Remove 6-8 orange segments and set aside for garnish
- Using a electric mixer blend together the cake ingredients. Pour into two greased and floured round cake pans.
- Bake at 350 degrees for 25 - 30 minutes or until golden brown and the cake springs back. Remove from oven and let cool in pans 10 minutes. Remove from pans and cool completely on a baking rack. Frost when cakes are completely cooled.
Mix pineapple, pudding & cool whip together. Spread on one cooled cake layer..top with other cake layer & frost top & sides. Place reserved orange slices on top for garnish
- This can be baked in a oblong cake pan or made into cupcakes if desired. I made mini cupcakes for snack time for bingo & none were left!