Ingredients
18
18 servings
- •1 (18.25 ounce) package moist yellow cake mix
- •4 eggs
- •0.5 cup vegetable oil
- •1 (11 ounce) can mandarin oranges, juice reserved
- •1 (16 ounce) package frozen whipped topping, thawed
- •1 (5 ounce) package instant vanilla pudding mix
- •1 (20 ounce) can crushed pineapple with juice
Instructions
- Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
- Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
- While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.
Nutritional Facts
Per 18 servings
- Calories: 331
- Carbohydrate: 43g
- Fat: 17g
- Fiber: 1g
- Protein: 3g
- Sugar: 31g
Related Recipes
Orange Sunshine Cake
Mandarin Orange Cake
Lick Your Lips Cake
Orange Cake
Orange Juice Cake
Creamy Orange Cake
Pop Cake
Green Cake
Orange Cream Cake I
Lemon Wow Cake
One-Two-Three Cake
