MANDARIN ORANGE CAKE

1 box of Betty Crocker Super Moist
yellow cake mix
3/4 cup oil
4 eggs
1 15 oz. can Geisha Mandarin Oranges
with liquid
1 20 oz. can Geisha Crushed
Pineapple, reserve liquid
1 5 oz. box instant vanilla pudding
1 8 oz. container of whipped topping

Mix cake mix, oil, eggs & the juice from the can of mandarin oranges together, being careful not to over-beat. Then, gently fold in the oranges. Divide into four lightly greased & floured 9-inch cake pans.. Bake at 300 degrees for 20-25 minutes until slightly brown. Remove from Pans and let cool.

For filling and frosting, mix together pineapple (drained;reserve liquid) and vanilla pudding powder. Fold in whipped topping. If it’s too stiff add pineapple juice a little at a time. Spread between layers and ice cake. Keep cake refrigerated.