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Hawaiian Cake Recipe


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     Hawaiian Cake

Category   Desserts - Breads
Sub Category   None

1 box butter style yellow cake mix
1/3 C vegetable oil
1 (16 ounce) can of mandarin oranges, undrained
1 (4-1/2 ounce) package of instant vanilla pudding
1 (20 ounce) can of crushed pineapple, undrained
1 (16 ounce) carton of whipped topping

Preheat oven to 350 degrees. Butter three 8 or 9 inch cake pans and flour or line with parchment paper. Add the cake mix, oil and eggs and mix on low until blended. Reserve a couple of the orange slices for garnish if desired. Add the remaining oranges with their juice, blend on low for about 2 minutes. Divide evenly among pan and bake for 20-25 minutes, then turn out into a cake rack to cool completely.
Blend together the instant pudding and crushed pineapple; set aside for 5 minutes. Gently fold in the whipped topping and spread in between the layers and frost the sides and top of the cake. Garnish with reserved orange segments. Cover and refrigerate overnight. Store leftovers in the fridge.

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