Mandarin Orange Cake

My favorite light summer cake. Simple and delicious. Start with a cake mix, add a little of this and a pinch of that and you have cool luscious cake. Great for a potluck or a family dinner.

Assemble your ingredients

Cake:Combine cake mix, eggs, oil and undrained oranges.

Mix just enough to incorporate all ingredients well.

Pour into greased 9 x 13 inch pan. Bake at 350 for 30 minutes
or until toothpick inserted in the middle comes out clean.

For Topping: Combine the dry vanilla pudding powder
 with crushed pineapple. 

 Mix enough to incorporate all the ingredients well.

Fold in Cool Whip.

Spread over cooled cake. Store in refrigerator.

Mandarin Orange Cake:

Cake:

1 large cake mix, either butter-flavored or yellow cake

½ cup oil

4 eggs

11-ounce can mandarin oranges, undrained

Topping:

3-ounce box vanilla instant pudding powder

8-ounce container of Cool Whip

20-ounce can crushed pineapple, undrained

Directions:

Cake: Combine dry cake mix, ½ cup oil, 4 eggs, and the undrained can of mandarin oranges. Mix just enough to incorporate all ingredients well.
For layer cake, pour the batter into 3 round 9-inch cake pans lined with waxed paper or parchment paper. Bake at 350 degrees for 20 minutes.
If you want a loaf cake, pour the batter into a greased 9x13 baking pan and bake at 350 degrees (glass pan 325 degrees) for 25 – 30 minutes.

Topping: Combine the dry vanilla pudding powder with crushed pineapple. Fold in Cool Whip. Mix enough to incorporate all the ingredients well.

If making a layer cake: Spread the topping just between the layers and on the top of the cake.

If a loaf cake: Spread the topping over the entire top of the cake.

Store in the refrigerator

Great for breakfast too! What? It's got eggs and fruit in it!