4 eggs
¾ cup oil
Small can mandarin oranges in syrup
Preheat oven to 350°.
Combine cake mix, eggs and oil. Add oranges and juice and continue to mix until oranges are evenly incorporated into the batter. Pour into 2 or 3 greased and floured 9" round cake pans. Bake for 20 minutes. Allow to cool thoroughly before frosting.
Frosting:
5 oz vanilla instant pudding
20 oz crushed pineapple
12 oz Cool Whip, thawed
Combine pudding mix and pineapple with juice. Fold in Cool Whip. Mix until thoroughly combined. Spread frosting between layers. Cover sides and top of cake generously with frosting. Keep refrigerated until ready to serve and refrigerate any leftovers.
Frosting:
5 oz vanilla instant pudding
20 oz crushed pineapple
12 oz Cool Whip, thawed
Combine pudding mix and pineapple with juice. Fold in Cool Whip. Mix until thoroughly combined. Spread frosting between layers. Cover sides and top of cake generously with frosting. Keep refrigerated until ready to serve and refrigerate any leftovers.
