Mandarin Orange Cake
INGREDIENTS
- 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
- 4 eggs
- Frosting:
- 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
DIRECTIONS
- Cake:
- 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.
- Frosting:
- 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.