1 can mandarin oranges (can buy extra can to decorate if you so choose)
3/4 cup oil (vegetable or canola)
1 can (15 1/2 oz.) crushed pineapple (some stores don't carry this size, so use either two 8 oz. cans or use one 20 oz. can (and take approx. 1/3 amt out)
1 small box instant vanilla pudding
1 tub Cool Whip (NOT lite or low fat - makes the icing too runny)
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Let's Make It
In large mixing bowl, mix cake mix, undrained can of mandarin oranges, eggs and oil for about 2 minutes on medium speed. Pour into three 8" or 9" greased/floured (I use PAM or Mazola spray) cake pans.
Bake at 350 degrees F for 20 minutes or until a toothpick stuck into middle of cake comes out clean. Let sit in pan(s) for about 10 minutes. Remove from pans and cool on wire racks.
Frosting: While cake is baking, mix undrained crushed pineapple, vanilla pudding and Cool Whip until pudding is dissolved (about 2 minutes). Once cake layers are cooled, put about 1/3 cup of frosting between each layer; then spread remaining frosting on top and sides. I decorate either with the oranges from the extra can that I have bought or I use whichever fruits (strawberries, raspberries, peaches) that are plentiful at the time.
Refrigerate until ready to enjoy!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.