1 box yellow cake mix
4 eggs
¾ cup oil
1 can mandarin oranges
oven 350f
Mix together cake mix, eggs and oil according to package directions. Fold in oranges with juice. Pour into 3 cake pans. Bake for 25 minutes.
Cool, remove from pans and cool completely.
Frost with frosting recipe below.
1 pkg. vanilla instant pudding
1 20 oz. can crushed pineapple, drained but reserve juice
1 large container Cool Whip or 2 cups whipping cream
Mix juice with pudding. Add Cool whip or heavy cream which has been whipped. Stir in pineapple. Frost between layers as well as top and sides of cake.
Keep refrigerated.
Kay’s note:
1. I prefer to use the whipped cream because there are stabilizers in it which keeps its shape. Cool Whip has a tendency to kinda melt and lose shape!
2. You can use a 9 by 13 pan instead of the three layers. If doing this cut the amount of pineapple in half and use only 1 cup heavy cream to whip.
3. You can put the pineapple between layers then top with the whipped cream instead of putting the pineapple into the cream. I prefer to do the layering.
4. If using a 9 by 13 pan bake for about 35 minutes.