Pineapple Cream Cake

This terrific recipe for Pineapple Cream Cake was submitted by Ronnie Rackley.

Recipe Ingredients:

Cake:
1 (18.25-ounce) package butter (yellow) cake mix
3 large eggs, beaten
1 (11-ounce) can mandarin oranges
3/4 cup vegetable oil

Icing:
2 (4-serving size) packages vanilla pudding
1 (8-ounce) package cream cheese, room temperature
1 cup crushed pineapple drained
1/2 cup sweetened flaked coconut
1 cup sweetened condensed milk
1 (12-ounce) container non-dairy whipped topping

Cooking Directions:

1. For Cake: Drain juice from can of mandarin oranges, saving juice. Set oranges aside.
2. Mix juice with cake mix, add eggs and mix well with an electric mixer. With a spoon stir in mandarin oranges.
3. Grease and flour 3 round pans, then bake according to package directions.
4. Cool completely before frosting.
5. For Icing: Use juice from can of crushed pineapple and the sweetened condensed milk to prepare pudding mix. Stir in pineapple, then mix remaining ingredients, stirring with a spoon really well.
6. Frost cake. Keep refrigerated.

Makes 12 servings.