Ingredients
Instructions
| CAKE |
| 1 box Yellow Cake Mix |
|
1 stick Margarine, softened |
| 4 Eggs |
| 1 tsp Vanilla Extract |
| 14 oz can Mandarin Oranges, drained, 1/2 c Juice, reserved |
| TOPPING |
| 4 oz box Vanilla Instant Pudding Mix |
| 20 oz can Crushed Pineapple, drained, juice reserved |
| 1/2 c Powdered Sugar |
| 4 oz Cool Whip |
| Orange Slices, for garnish |
Preheat oven to 350 degrees. Combine cake mix, margarine, 1/2 cup of juice from oranges, eggs, and vanilla. Beat 4 minutes on med-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased, floured 9x13 baking pan and bake 25-30 min, or until golden brown and set. Remove from oven and cool fully. Once cake is cool, blend juice from drained pineapple with vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread over cool cake and refrigerate for several hours.