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Orange-Pineapple Cake




Source of Recipe


Internet


List of Ingredients




For cake:
1 box Butter Recipe Duncan Hines Cake Mix
1 can (11 ounces) Mandarin oranges
3 eggs
1/3 cup oil (Crisco)

For Icing:
1 (8 or 9-ounce) container of regular Cool Whip
1 large can crushed pineapple and juice
1 (3- ounce) box vanilla *instant* pudding mix

Recipe



For Cake:
1. Preheat oven to 350°F.

2. Grease 2 (9-inch) cakepans. Cut waxed paper to fix bottom of pans, and place in pans; then grease bottoms again and lightly flour. (I'm not sure if the wax paper lining is necessary, but that's what the recipe says to do).

3. Combine cake mix, mandarin oranges, eggs, and oil; beat on medium speed with electric mixer until well mixed (about 2 minutes).

4. Pour batter into 2 greased, lined, and floured 9-inch round cake pans. Bake at 350°F for about 25 to 30 minutes, or when toothpick inserted in center comes out clean.

5. Cook cake in pans for 10 minutes, then remove from pans and cool on wire racks for about 30 minutes. Split layers. (Note--dental floss is handy for spliting cake layers. Tear off a piece about 15 inches long. Grab it at both ends, and holding it very tight, place it against the back of the layer. Using a back and forth motion, working toward you, "saw" the thickness of the layer to make it 2 layers.)

For Icing:

1. Combine Cool Whip, instant vanilla pudding mix, and crushed pineapple with juice; mix well.

2. Spread icing between all 4 layers and on top and sides. Refrigerate several hours, or best if chilled overnight. Keep cake stored in refrigerator.