Quick Orange Cake
- 1 (16-ounce) pound cake
- 1 (15-ounce) can mandarin oranges, drained
- 1 (8-ounce) package frozen whipped topping, thawed
- 1 (3.4-ounce) package vanilla instant pudding mix
Cut cake horizontally into 2 layers.
Reserve 8 mandarin orange segments. Chop remaining mandarin oranges.
Combine chopped mandarin oranges, whipped topping and pudding mix in a medium bowl and mix well.
Spread mixture between layers and over top and sides of cake.
Arrange reserved mandarin oranges in decorative pattern on top of cake.
For a tidy presentation, pull out some of the inside of the pound cake to make a hollow for the orange mixture. After filling the center, spread the remaining orange mixture only over the top of the cake.