1 can (11 oz.) mandarin oranges, drained
1 can (20 oz.) unsweetened crushed pineapple, drained
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 carton (12 oz.) frozen whipped topping, thawed
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| PINEAPPLE LAYER CAKE | |||
| Yields 12 servings | |||
| 1 pkg. (18-1/4 oz.) yellow cake mix 1 can (11 oz.) mandarin oranges, drained 1 can (20 oz.) unsweetened crushed pineapple, drained 1 pkg. (3.4 oz.) instant vanilla pudding mix 1 carton (12 oz.) frozen whipped topping, thawed |
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| Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing pans to wire racks to cool completely. Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator. | |||