14ouncecan mandarin orangesdrained, ½ cup juice reserved
4largeeggs
1teaspoonvanilla extract
For the topping:
4ouncebox vanilla instant pudding mix
20ouncecan crushed pineapple(juice reserved)
½cuppowdered sugar
4ouncesCool Whip (whipped topping)(half a regular tub)
extra mandarin orange slices,for garnish
Instructions
Preheat oven to 350F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
For the cake: combine cake mix, butter, ½ cup juice from the mandarin oranges, eggs, and vanilla. Beat for 3-4 minutes on medium-high.
Add drained oranges and gently stir until combined (leaving some of the oranges chunky).
Spread batter into prepared baking dish and bake for about 20-25 minutes. Remove from oven and cool completely.
Once cake is cool, in a bowl, stir together the juice from the drained crushed pineapple with the instant vanilla pudding mix.
Stir in powdered sugar. Then fold in the Cool Whip whipped topping.
Finally, stir in drained pineapple. Note: if your frosting seems a bit too "liquidy" just add in a little more of the Cool Whip until you get a stiffer consistency.
Spread frosting on cooled cake. To help the frosting finish setting up, place cake into the refrigerator for at least 3-4 hours before slicing.
When cooled, slice cake into 12 pieces (while in the pan) and then top each slice with a mandarin orange slice. Then serve.