Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Can't Stop Eating Cake




Source of Recipe


Internet


List of Ingredients




1 pkg. yellow cake mix
4 eggs
1 C. oil
1 can mandarin oranges (with juice)
8 oz. Cool Whip
1 (16 oz) can crushed pineapple (with juice)
1 large pkg. vanilla instant pudding


Recipe



Mix first 4 ingredients. Divide into 3 (8 inch) layer cake pans. Bake at 325º for 25 minutes. Cool

For frosting:
Mix together remaining ingredients. Beat until well blended, with an electric mixer. Fill and frost cake

Refrigerate

. Easy. Can be made ahead.

Serves 8/10