Mandarin orange cake
Instructions:
This has always been my favorite cake, although I don’t remember
Mama actually making it any time other than our yearly family reunion.
She would make it three days before, set it at my eye level in the fridge
(not sure if that was intentional or not), and keep it there, untouched,
until the reunion day. It was pure torture.
cake
1 box yellow cake mix
One 11-ounce can mandarin oranges, undrained, diced
4 eggs
½ cup vegetable oil
12 servings
- frosting
- One 3.4-ounce box instant vanilla pudding mix
- One 8-ounce can crushed pineapple, undrained
- 13 ounces whipped topping
- cake
- Preheat the oven to 350 F and grease and flour three 9-inch round cake pans.
- In a large bowl, mix all the ingredients together well. Pour into the cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pan before turning out to cool completely.
- frosting
- In a large bowl, mix the pudding mix and pineapple together with a spoon. Fold in the whipped topping until well blended (this is going to take a lot of stirring, but hang in there).
- Frost the cake. Keep refrigerated before serving.
- It’s best if made two or three days ahead and refrigerated before serving.