A cake-mix-easy, pineapple and mandarin orange cream cake.
1 (18.25-ounce) package yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 (11-ounce) can Mandarin oranges with juice
1 (16-ounce) container frozen non-dairy whipped topping, thawed
1 (5.25-ounce) package instant vanilla pudding
1 (20-ounce) can crushed pineapple with juice
- Preheat oven to 325°F (160°C). Grease and flour 13x9x2-inch pan. Set aside.
- Combine cake mix, eggs, oil and mandarin oranges with juice and beat for 2 minutes with electric mixer. Pour batter into prepared pan. Bake for 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack.
- While cake is baking, prepare the frosting by mixing together whipped topping, pudding mix and crushed pineapple with juices. Chill in refrigerator to set. Frost when cake has cooled.
Makes 12 servings.