Tuesday, February 10, 2009

Mandarin Orange Cake

I've made this in a large jelly roll pan, 9x13, or layers. In the picture, I used 3 8 inch rounds. If you're going to make a layer cake, 20 oz of pineapple is too much. If you use about 15oz the topping should be thick enough to frost the sides of the cake. Sometimes I add toasted coconut to the top, as in the picture.
1 (18.25 ounce) package yellow cake mix
4 eggs
2/3 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix
Preheat oven to 350. Grease and flour a 9x13 inch pan.
In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

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