Mandarin Orange Cake

 1 box Duncan Hines Butter Cake mix
1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs
Icing

1 12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can  crushed pineapple

How to make it

Preheat oven to 350 degrees.  Combine cake mix, oil, oranges with juice, sugar and eggs.  Mix at medium speed for 2 minutes.  Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched.  Cool in the pans for 10 minutes.  Remove from pans and cool completely on cooling racks.

Icing

When I first made this cake I used only pineapple packed in syrup.  Now I use pineapple packed in its own juice.  What you use will make a big difference.  If you using pineapple packed in syrup don’t drain it.  If using pineapple packed in its own juice drain about 3/4 cup of the juice unless of course you would like the icing to slide right off the cake.  Save the juice.  If the icing seems to be too thick you can use it to thin it out a bit.

Mix pineapple with the instant vanilla pudding.  Stir in Cool Whip.  Frost the cake according to these directions. Store the cake in the refrigerator.  I think it is better the next day.

All ready to cut.

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