This is a great summertime dessert! The fresh citrus taste of the mandarin oranges in the cake work great with the cool creamy pineapple topping. It also makes a great pot-luck dessert. There are usually no leftovers!
1 box yellow cake mix
1/2 cup vegetable oil
11 oz mandarin oranges, undrained
4 eggs
20 oz crushed pineapple, undrained
4 serving size vanilla instant pudding mix
1 cup Cool Whip
Preheat oven to 350 degrees. Grease the bottom only of a 13×9” baking dish. In a large bowl, beat cake mix, oil, oranges (with juice), and eggs with an electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into pan.
Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
To make the pineapple frosting, stir together pineapple (with juice) and dry pudding mix. Gently fold in the whipped topping, then spread on the cake. Store in the refrigerator.
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