| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 6 | Servings | |
INGREDIENTS
| 1 | Box yellow cake mix | |
| 1/2 | c | Oil |
| 4 | Eggs | |
| 1 | cn | Mandarin oranges in juice |
| 1 | Container; (12 ounce) Cool Whip ® | |
| 1 | pk | (large) vanilla instant pudding mix |
| 1 | Container; (8 ounce) sour cream | |
| 1 | cn | (20 ounce) crushed pineapple with juice |
INSTRUCTIONS
FROSTING Combine cake mix, oil, eggs and oranges and mix on medium speed of electric mixer for 2 minutes (the oranges with juice take the place of the water). Bake in 3 pans at 325 ° for 15-20 minutes. Cool on racks. Fill and frost the top of the cake (not sides) with the following frosting; Mix Cool Whip®, vanilla pudding, sour cream and pineapple. Frost Cake. Keep cake chilled. (This cake freezes well). Submitted to cookbook by Marilee Horton. Recipe by: Vista Suburban Women's Cookbook (published in 1982) Posted to recipelu-digest Volume 01 Number 550 by PLK1028 <PLK1028@aol.com> on Jan 18, 1998
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