PINEAPPLE ORANGE CAKE|
1 box butter cake mix
1 can Mandarin oranges
1 box instant vanilla pudding
1 (12 oz.) container Cool Whip
1 (20 oz.) can crushed
Mix cake as directed on package, but use 1 can Mandarin
orange sections and juice instead of water. Divide batter and
bake in 2 pans. Let cool. Slice each layer in half to make 4
layers. Mix instant pudding with Cool Whip. Add drained
crushed pineapple. Makes enough icing to cover layers and
sides of cake. Refrigerate in covered container.
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