Mandarin Orange Cake
1 (11 oz.) can of mandarin oranges (drain and save the juice)
1 box Duncan Hines butter cake mix. (or equivalent)
1 stick softened margarine
1/2 of the saved orange juice
1/4 cup oil
1 (20 oz.) can crushed pineapple (un-drained)
1/2 cup powdered sugar
1 (6 oz.) box vanilla instant pudding mix
1 (12 oz.) Cool Whip (or equivalent whipped dessert topping)
1 cup finely shredded coconut
In a bowl, mix togetheR all ingredients ecept for the oranges. After mixing together the above ingredients add the drained oranges to mixture.
Grease and flour 3 nine-inch cake pans. Divide cake mixture evenly in cake pans. Bake at 325° for 30-35 min.
Set on wire cake racks for 15 minutes. Remove from pans and cool completely.
In a large bowl mix, sugar, vanilla instant pudding mix and pineapple (un-drained). Let it stand for 5 minutes to thicken. Add cool whip and coconut; blend mixture together.
Spread frosting between layers, around edge of cake and the top of cake.