This recipe came from a local radio personality (Britta). She said it was the best Easter Cake ever. I think it can be made for any occasion, not just Easter. So I renamed it. This is light and refreshing and will be a great summer cake for cook outs and get togethers.
One box yellow Cake mix (don't prepare to boxed instructions)
4 eggs
1/4 oil
1 can Mandarin oranges (juice and all)
Frosting:
2 regular size Cool Whip containers, softened
1 medium can of crushed pineapple, drained
1 box of Instant Vanilla Pudding (dry pudding mix)
In large bowl combine the yellow cake, eggs, oil and oranges with electric mixer. Blend all ingredients until oranges seem to be well mixed and a part of the batter.
Grease 9 x 13 cake pan.
Bake at 325 for 35 minutes until passes toothpick test (It took me closer to 40 minutes)
Frosting:
Add pudding mix to Cool Whip and fold in drained pineapple. Place back in Cool Whip containers and place in fridge to chill while cake completely cools. Once cooled, frost and place in fridge overnight.
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