T
Traciray
Guest
Mandarin Orange Cake
1 box Duncan Hines butter recipe yellow cake mix
4 eggs
1/2 c. oil
1 6 oz. can mandarin oranges
Mix eggs, oil, and cake mix together. Batter will be fairly thick. Stir in mandarin oranges (with juice) by hand until well-blended. Pour batter into 3 round, greased and floured cake pans and bake at 350
until done. Allow cake to completely cool before frosting. (I take the layers out of the pans and allow them to cool on a cake rack. If left in the pans, they will likely stick on the bottom.)
Frosting:
1 8 oz. coolwhip
1 large box of Jello Vanilla instant pudding mix
1 20 oz. can of crushed pineapple (drained)
Beat ingredients together, adding pudding mix a little bit at a time. Once frosted, keep cake in refrigerator until time to serve.
1 box Duncan Hines butter recipe yellow cake mix
4 eggs
1/2 c. oil
1 6 oz. can mandarin oranges
Mix eggs, oil, and cake mix together. Batter will be fairly thick. Stir in mandarin oranges (with juice) by hand until well-blended. Pour batter into 3 round, greased and floured cake pans and bake at 350
until done. Allow cake to completely cool before frosting. (I take the layers out of the pans and allow them to cool on a cake rack. If left in the pans, they will likely stick on the bottom.)
Frosting:
1 8 oz. coolwhip
1 large box of Jello Vanilla instant pudding mix
1 20 oz. can of crushed pineapple (drained)
Beat ingredients together, adding pudding mix a little bit at a time. Once frosted, keep cake in refrigerator until time to serve.
