Sunday, February 1, 2009

Mandarin Orange Cake

So it has been over a month since I've last posted anything on the website; I'm afraid I've become quite lazy with taking pictures of my recent discoveries. Because of this, the few recipes I'm going to put up don't have pictures that I've taken.  Instead I'm just going to steal the pictures from the original website just to get things started up again...I promise to take my own pictures next time. 

This cake recipe was given to me by my dear friend Ashley who raved about how wonderful this cake was. I myself haven't made it or tried it, but my mom did and she said it was easy and absolutely incredible. The oranges in the cake batter apparently make the cake very moist and light. 

1 (18.25 ounce) package of yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, eggs, oil, and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan. Bake in the preheated oven for 35-40 min. Allow to cool. 
To make topping: In a large bowl, beat together whipped topping, pineapple with juice, and dry pudding mix until blended. Spread on cake. 

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