1 pkg yellow cake mix (I always use Duncan Hines)
1/2 cup vegetable oil
1 (11oz) can mandarin oranges, drained
1/2 cup plus 1 Tbsp orange juice
1 tsp vanilla
2 (8 oz) cans crushed pineapple with juice
1 pkg vanilla instant pudding mix (3 oz pkg)
1/2 cup powdered sugar
1 tsp vanilla
1 (8 oz) tub Cool Whip
Heat oven to 350 degrees. Grease and flour three round 9 inch cake pans. Combine cake ingredients in bowl and mix with hand mixer for one minute on low and then three minutes on medium. Mixture should be smooth with small bits of mandarin orange. Pour equally into three pans. Bake for 25 minutes until cake is spongy to the touch or a toothpick comes out clean. Cool for 10 minutes IN PANS on wire rack. Then remove from pans and cool completely on wire rack.
While the cake is cooling, make frosting. Drain pineapple juice, adding it to pudding mix and combining well. Add pineapple, powdered sugar and vanilla. Fold in cool whip.
To assemble cake, frost between each layer, then the outside of the cake.
You can add some toasted coconut to the top for decor purposes if desired.
This cake tastes best if you assemble it several hours ahead of time and then of course, keep it REFRIGERATED!
I like to decorate with pansies and blue vinca flowers for Easter another lovely option is orange slices and toasted coconut like the one Samantha made.
Oh, you high altitude folks may need to make some adjustments to the cake part of this recipe.
Enjoy! You'll lick the plate clean; I know I will on Sunday!