Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Box yellow cake mix |
| ½ cup | Oil |
| 4 \N | Eggs |
| 1 can | Mandarin oranges in juice |
| 1 \N | Container; (12 ounce) Cool Whip ® |
| 1 pack | (large) vanilla instant pudding mix |
| 1 \N | 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