Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Box yellow cake mix |
| 1 can | Mandarin oranges, 11 oz, reserve juice |
| ½ cup | Vegetable oil |
| 4 \N | Eggs |
| 1 \N | Container Cool Whip, 12 ounces |
| 1 can | Crushed pineapple with juice, 20 ounces |
| 1 pack | Instant vanilla pudding, 5 1/4 ounces |
ICING
Beat eggs with cake mix; add reserved juice from oranges. Stir in oil and fold in oranges using mixer to crush oranges. Pour batter into 3 greased and floured cake pans.
Bake at 350 degrees for 25 minutes. Cool and remove from pans.
ICING
Combine ingredients well. Spread on cooled cake between layers and on top.
Refrigerate. May be made a day ahead of time.
Recipe by: Cooking with Honors, Carteret Community College, Posted to MC-Recipe Digest V1 #521 by irene@... on Mar 18, 1997