Ingredients:
Cake:
1 (18-1/4 ounce) box of golden butter cake mix (can substitute any yellow cake mix)
4 eggs
1 (11 oz.) can mandarin oranges in light syrup
1/2 cup canola or other vegetable oil
Icing:
1 (8 oz.) container whipped topping
1 (3.4 oz.) box instant vanilla pudding
1 (8 oz.) can crushed pineapple in juice
Method:
Preheat oven to 350°F.
Grease and flour two 9″x2″ cake pans and set aside.
Combine the cake mix, eggs, oranges with syrup, and oil in a mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy and the oranges have pureed into the batter–about 4 minutes.
Divide equally among pans.
Bake until golden brown and toothpick comes out clean (about 30 to 35 minutes).
Remove cakes to rack to cool for about 5 minutes, then invert onto racks to cool completely.
Make Icing: Fit the mixer with the paddle attachment. Cream the whipped topping, pudding mix, and pineapple until smooth.
Assembly:Put one layer on a cardboard cake round. Spread with frosting.
Repeat with remaining layer and finish frosting cake.
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