Mandarin Orange Pineapple Cake

MANDARIN ORANGE PINEAPPLE CAKE

CAKE:

1 Package golden butter cake mix

1 Can mandarin oranges with juice, 11 ounces

3/4 Cup oil

4 Eggs

FROSTING:

1 Cool Whip, 13 1/2 Ounces.

1 Package vanilla instant pudding, 3 Ounces

1 Can crushed pineapple, 20 Ounces

Mix cake mix with mandarin orange with juice and oil. Add eggs one at a time and mix well.

Grease and flour 3 (8 inches) cake pans. Divide batter evenly into 3 pans. Bake at 350ºF for 20 to 25 mins minutes.

Cool thoroughly.

Mix Cool Whip, pudding and crushed pineapple with some juice. Return to refrigerator for 10 mins.

Frost cake and keep in refrigerator.

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