 | | Directions | CAKE:
- Preheat oven to 350°F. Grease and flour the bottom and sides of a 9 x 13 cake pan.
- Combine the cake mix, eggs, margarine, and juice from mandarin oranges; beat for 4 minutes.
- Add mandarin oranges and vanilla; beat until oranges are in small pieces.
- Pour into the prepared cake pan and bake at 350°F for 30 to 40 minutes or until when poked with a toothpick, it comes out clean.
- Allow to cool completely before frosting.
FROSTING:
- Combine the pudding mix with the juice from the crushed pineapple. Stir the mixture until evenly mixed; then allow it to sit until it thickens slightly.
- Add the powdered sugar and drained pineapple; stir to mix.
- Fold in the whipped topping.
- Spread on the cake. Keep refrigerated until ready to serve.
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Prep Time: 1 hour
Cook Time: 35 minutes
Container: 9 x 13 cake pan
Servings: 15
|  | | Ingredients | | - | | CAKE: |
| - | | 1 box yellow cake mix (without pudding) |
| - | | 4 eggs |
| - | | 1/2 cup margarine - softened |
| - | | 1 can mandarin oranges - small can (reserve juice) |
| - | | 1 teaspoon vanilla |
| - | | FROSTING: |
| - | | 1 package instant vanilla pudding - 3 oz. package |
| - | | 20 ounces crushed pineapple - drained (reserve juice) |
| - | | 1/2 cup powdered sugar |
| - | | 8 ounces whipped topping |
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