Mandarin Cream Cake

Name: Mandarin Cream Cake
Ingredients: 1 box yellow cake mix; 4 eggs; 1/2 c. oil; 1 (11 oz.) can Mandarin oranges and juice; 1 (3 oz.) pkg. instant vanilla pudding; 1 (20 oz.) can crushed pineapple and juice; 1 (9 oz.) carton Cool Whip

7 ingredients

9 steps

Ingredients

1 box yellow cake mix
4 eggs
1/2 c. oil
1 (11 oz.) can Mandarin oranges and juice
1 (3 oz.) pkg. instant vanilla pudding
1 (20 oz.) can crushed pineapple and juice
1 (9 oz.) carton Cool Whip

Directions

1

Mix cake mix, eggs, oil and Mandarin oranges and juice until smooth, but no longer.
2

Pour into 3 greased and floured 8-inch round pans.
3

Bake at 325° for 15 minutes, or until tests done. (For 2 layers, bake at 350° for 20 to 25 minutes.
4

For a 13 x 9-inch pan, bake at 350° for 30 to 35 minutes.)
5

Cool 5 minutes in pan, then remove to racks.
6

Mix pudding mix and pineapple and juice in bowl.
7

Add Cool Whip; blend thoroughly.
8

Spread between cake layers and on top.
9

Refrigerate.