Mandarin sunshine cake

Yield: 6 Servings

Measure Ingredient
1 Box yellow cake mix
½ cup Oil
4 Eggs
1 can Mandarin oranges in juice
1 Container; (12 ounce) Cool Whip ®
1 pack (large) vanilla instant pudding mix
1 Container; (8 ounce) sour cream
1 can (20 ounce) crushed pineapple with juice

FROSTING

Combine cake mix, oil, eggs and oranges and mix on medium speed of electric mixer for 2 minutes (the oranges with juice take the place of the water).

Bake in 3 pans at 325° for 15-20 minutes. Cool on racks. Fill and frost the top of the cake (not sides) with the following frosting; Mix Cool Whip®, vanilla pudding, sour cream and pineapple. Frost Cake. Keep cake chilled. (This cake freezes well).

Submitted to cookbook by Marilee Horton.

Recipe by: Vista Suburban Women's Cookbook (published in 1982) Posted to recipelu-digest Volume 01 Number 550 by PLK1028 <PLK1028@...> on Jan 18, 1998

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