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Orange Cake
1 yellow cake mix
4 eggs
1 stick butter or margarine
1 can mandarin oranges, draine & reserved
1/2 cup juice from mandarin oranges
1 tsp. vanilla
Combine all ingredients except oranges and beat for 4 minutes. Add oranges and beat slowly, just until pieces are small. Pour into greased and floured 13x9-inch pan. Bake 25 to 30 minutes at 350 until top springs back when touched. Cool. Spread with topping.
Topping
1 sm. pkg. instant vanilla pudding
juice from 8-oz. crushed pineapple
1/2 cup powdered sugar
1-80z. container Cool Whip
1-8 oz. can crushed pineapple, drained
Blend the pudding and juice--add powdered sugar--beat together 4 minutes. Stir in Cool Whip and drained pineapple until well mixed. Spread on cake. Refrigerate until serving.
1 yellow cake mix
4 eggs
1 stick butter or margarine
1 can mandarin oranges, draine & reserved
1/2 cup juice from mandarin oranges
1 tsp. vanilla
Combine all ingredients except oranges and beat for 4 minutes. Add oranges and beat slowly, just until pieces are small. Pour into greased and floured 13x9-inch pan. Bake 25 to 30 minutes at 350 until top springs back when touched. Cool. Spread with topping.
Topping
1 sm. pkg. instant vanilla pudding
juice from 8-oz. crushed pineapple
1/2 cup powdered sugar
1-80z. container Cool Whip
1-8 oz. can crushed pineapple, drained
Blend the pudding and juice--add powdered sugar--beat together 4 minutes. Stir in Cool Whip and drained pineapple until well mixed. Spread on cake. Refrigerate until serving.