Pineapple Cake“I often prepare this moist golden cake at Easter, but it’s wonderful just about any…
1 package yellow cake mix (regular size) 1 can (11 ounces) mandarin oranges, drained 1 can (20 ounces) unsweetened crushed pineapple, drained 1 package (3.4 ounces) instant vanilla pudding mix 1 package (12 ounces) frozen whipped topping, thawed
Prepare cake batter according to package
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 in the center comes out clean.
Cool for 10 minutes before removing from 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.