MANDARIN ORANGE CAKE WITH PINEAPPLE CREAM FROSTING Makes a 9-inch, 2-layer cake. Cake: 1 (18.25-oz.) box butter recipe yellow cake mix 3 eggs 1 (15-oz.) can Mandarin oranges, undrained (reserve 3 or 4 slices for garnish) 1/2 cup vegetable oil Frosting: 1 (3.4-oz.) pkg. vanilla instant pudding (or .9-oz. pkg. sugar-free vanilla instant pudding 1 (20-oz.) can crushed pineapple, pour off about 2 or 3 tbls. of the juice 1 (8-oz.) container whipped topping, thawed 1. To make cake: Preheat oven to 350 degrees. Mix cake mix, oil and oranges together. Beat about 4 minutes. Pour into 2 greased and floured 9-inch cake pans. 2. Bake 30-40 minutes or until top springs back when lightly touched. Cool completely before frosting. 3. To make frosting: Mix pudding mix and crushed pineapple (with just a little of the juice removed). Fold in the whipped topping. 4. Spread between cooled layers and over top and sides of cake. Refrigerate a few hours before serving so flavors can blend.   Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page