Directions:

   Combine cake mix with the 15 oz can of mandarin oranges, oil, and eggs. Separate mix into 3 greased 8" round cake pans. I also usually place a circle of parchment paper in the bottom of the cake pan before adding the mix to prevent sticking. 

     Bake cakes in 350-375 degree oven for about 12-15 minutes. Cakes are finished when a toothpick inserted in the center comes out clean. 

     Allow cakes to cool in pans on wire racks while you prepare the frosting. 

     Combine cool whip (somewhat softened), large can of crushed pineapple, and both packages of pudding mix in a bowl. Stir by hand or with a mixer until thoroughly combined. 

     When cakes are cool, remove them from pans and check how level they are. If they have a dome shaped top, trim it off with a knife. Then, begin to assemble the 3 layer cake. I begin by putting a light smear of frosting on my cake stand. Then the first layer of cake, followed by frosting, cake, frosting, cake, and finally frost the entire outside. I decorate mine with mandarin orange slices and keep it refrigerated until it's all gone.  

Ingredients:

1 box Duncan Hines Butter Cake Mix

1 15 oz can of mandarin oranges (in juice)

1/2 c oil (vegetable, canola, etc)

4 eggs

1 16oz container Cool Whip

1 lrg can crushed pineapple (in juice)

2 boxes vanilla instant pudding mix 

      This recipe is so good for summer! My mom and gran worked with Marie at my grans dress shop. She was a very close family friend. We've been making her cake for years and will continue to do so. This cake makes even my dessert resistant father snag a piece and wolf it down. Yum yum!

*I also get an extra can or larger can of oranges so I can use some orange slices to decorate the top of the cake.