Mandarin Orange Cake

Shirley Shofner

Center Housing Authority

1 box butter golden cake mix
1 can (11 oz.) mandarin oranges and juice, chopped
4 eggs (one at a time)
½ cup Wesson oil

Add together and beat. Bake in 3 greased and floured cake pans at 350 degrees until golden brown 20-25 minutes. Cool in pan 10 minutes. Turn cakes out onto wire racks. Cool cakes completely.

Frosting Ingredients:
1 can (20 oz.) crushed pineapple and juice
1 box (3.4 oz.) vanilla instant pudding
1 (16 oz.) Cool Whip

Put pineapple and juice into bowl. Add instant pudding. Fold in Cool Whip. Make sure cake is cool before frosting. Frost each layer and stack the layers. Frost the top of the cake and the sides. Best if prepared a day in

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