Every time I make this I always get asked...

mandarin orange cake
      1 box yellow cake mix
     11 oz. can of mandarin oranges with juice
     4 eggs
     1/2 cup vegetable oil

fluffy pineapple topping
     1- 9 oz. tub of Cool Whip, thawed
     1- 8 oz. can of crushed pineapple, with juice
     1- 3.4 oz. box of instant vanilla pudding

In mixing bowl, combine cake mix, mandarin oranges (with juice), eggs, and oil.
Beat for 2 minutes with electric mixer.
Pour batter into greased cake pans (or cupcake pans with cupcake papers).
Bake for about 25 to 30 minutes at 350.
(If doing cupcakes, bake for 18-20 minutes at 350)
Allow for cake to cool!

Combine cool whip, pineapple (with juice) and vanilla pudding mix using a hand mixer on low.
Let topping chill in refrigerator for 15 minutes before applying to cake.


The Lishias