Ingredients:
- 15 oz. can mandarin oranges, juice reserved
- 1 box yellow cake mix
- 1 stick butter, softened to room temperature
- ½ cup mandarin orange juice
- 4 large eggs
- 1 tsp. vanilla extract
Ingredients for topping:
- 20 oz. can crushed pineapple drained, juice reserved
- ¾ cup juice from the crushed pineapple
- 3.4 oz. box vanilla instant pudding mix
- ½ cup powdered sugar
- 4 oz. whipped topping
- Extra mandarin orange slices
Directions:
- Preheat oven to 350 F degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- For the cake, combine cake mix, butter, 1/2 cup juice from the mandarin oranges, eggs and vanilla extract. Beat for four minutes on medium-high.
- Add drained oranges and stir until pieces are broken up slightly. Don’t stir too much because you want to see some large orange pieces in the cake.
- Pour batter into prepared baking pan for 25 to 30 minutes or until a toothpick comes out clean.
- Once cake is completely cool, blend 3/4 cup of the juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple.
- Spread frosting on cooled cake and refrigerate for a couple of hours before serving. Then slice the cake into 12 slices in the pan. Top each piece with mandarin orange. Refrigerate any leftovers.
