My friend JJ shared this recipe with me about a month ago. I was in a rush and needed something homemade. I’m kind of embarrassed that this cake is as simple as it is, but everyone loves it. I’ve made it 5 times since he gave me the recipe. The only problem is getting it to the destination…I have a fork in my car for emergency situations. Thanks again JJ for this Southern delight!
1 box yellow cake mix
1 c. vegetable oil
1 (11 oz.) can mandarin oranges with juice
1 (9 oz.) container whipped topping
1 lg. box instant vanilla pudding
1 (20 oz.) can crushed pineapple (drained)
Preheat oven to 350 degrees. Combine cake mix, mandarin oranges, eggs and oil. Beat 2 minutes on highest speed then reduce speed to lowest setting and and beat for 1 minute. Pour batter into greased and floured 9″ x 13″ inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. Combine whipped topping, instant vanilla pudding and pineapple. Stir together until mixed thoroughly. Let stand in the refrigerator 15 minutes, or until mixture has set to spreading consistency. Spread pineapple mixture over top of cake. Chill for at least 2 hours before serving. Store in refrigerator.