Mandarin Orange Cake

I made this for book club last night, and I thought it turned out really well. It's from an old ward cookbook and comes courtesy of Lacy and her mom Linda.

Mandarin Orange Cake

1 vanilla or white cake mix
3/4 c. vegetable oil
4 eggs
11 oz. can mandarin oranges with juice

Combine ingredients and mix according to cake mix directions. Pour into greased 9X13 pan and bake until done. Cool thoroughly and top with pineapple topping.

Pineapple topping:

1 9oz. carton Cool Whip, thawed
1 3oz. box vanilla instant pudding (I substituted banana cream, and it was yummy)
1 20 oz. can crushed pineapple, slightly drained

Combine pudding mix, pineapple, and just a little juice. Fold in thawed Cool Whip. Spread on top of cake and store in refrigerator over night.

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