Southern Mandarin Orange Cake

[mos]

Southern Mandarin Orange Cake

18-oz box yellow cake mix
11-oz can mandarin oranges, with juice
4 eggs
1/2 cup vegetable oil
9-oz container frozen whipped topping, thawed
8-oz can crushed pineapple, with juice
3.4-oz box instant vanilla pudding  — not sugar-free variety

Preheat the oven to 350°.  Grease and flour three 9-inch cake pans.

In a mixing bowl, combine the cake mix, mandarin oranges with juice, eggs, and oil. Beat the mixture for 2 min with an electric mixer.

Pour an even amount of the batter into each of the prepared pans and bake for 20 to 25 min, or until the cake tester comes out clean. Cool the cakes in the pans for 5 min before carefully turning out the cakes. Finish cooling them on wire racks.

In a mixing bowl, combine the whipped topping, pineapple with juice, and dry vanilla pudding mix. Mix well. Divide the frosting into 4 portions.

Frost the top of the bottom layer with 1/4 of the frosting. Add the next layer and frost the top with 1/4 of the frosting. Add the top cake layer and frost the top and the sides with the remaining frosting.

Keep the cake in the refrigerator until ready to serve. The frosting is delicate and will soften and melt if left out of the fridge. The cake can be kept in the fridge, covered, for up to a week.  Serves 12

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