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Mandarin Orange Pineapple Cake Recipe


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     Mandarin Orange Pineapple Cake

Category   Desserts - Breads
Sub Category   None

1 box Duncan Hines Butter Cake Mix
1/2 cup oil
1 11-ounce can mandarin oranges
4 eggs
1 12 ounce tub of cool whip (use a big one)
1 16 ounce can crushed pineapple
Small instant vanilla pudding mix

Preheat oven to 350F . Combine cake mix, oil, oranges with juice and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 pans lined with parchment paper for about 20 minutes or until centre of cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.
Icing Drain juice from pineapple and set aside (if the icing seems to be too thick you can use it to thin it out a bit). Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day.

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