Mandarin Orange Cake II

By Addie

This cake is frequently requested by my family and friends during the hot summer months. My mother-in-law gave me this recipe years ago. The cake is moist and delicious and served cold. I make it, take it, and serve it from a 9 x 13 inch pan. It's quick and easy to make.

Ingredients

• Cake:
• 1 11 ounce can mandarin oranges (in light syrup)
• 1 box butter or yellow cake mix
• 1/2 cup oil
• 4 eggs
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• Frosting:
• 1 8 ounce container Cool Whip
• 1 20 ounce can crushed pineapple, unsweetened
• 1 small ( 4 serving) box instant pudding (I use vanilla or lemon)

Preparation

Step 1

For the Cake:

Preheat oven to 350 degrees F. Spray 9 x 13 inch pan with cooking spray.

Empty the oranges into the bowl of an electric mixer. Mix on medium speed until the oranges are chopped into small pieces.

Add the cake mix, oil, and eggs. Mix on medium speed about 2 minutes. Pour into 9 x 13 inch pan. Bake at 350 about 30 minutes, until toothpick comes out clean. Cool cake before frosting
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For the Frosting:

Mix frosting ingredients together in a large bowl. Frost top of cake in pan. Refrigerate 2-3 hours before serving.
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Note: The cake batter will fill one 9 x 13 inch pan or 3 round cake pans. The original recipe called for a large container of Cool Whip. I don't think Cool Whip comes larger than 8 ounces now. If you want to frost the entire cake, use about 1 1/2 containers of Cool Whip.