Amy’s Orange Pineapple Layer Cake

1 (18.25-ounce) box Pillsbury yellow cake mix with pudding

1 (11-ounce) can mandarin oranges, not drained

4 eggs

⅓ cup vegetable oil

FROSTING

1 (16-ounce) container whipped topping

1 (20-ounce) can crushed pineapple, not drained

1 (5.9-ounce) box instant vanilla pudding

Preheat the oven to 350°. Grease two round cake pans. In a large mixing bowl with a wire whisk mix together the cake mix, oranges, eggs, and oil. Pour into the cake pans and bake for 25 minutes. Set aside to cool completely.

For the frosting, fold together the whipped topping, crushed pineapple, and pudding mix in a medium-size mixing bowl. Frost the cake with this mixture and refrigerate. This cake must be kept refrigerated.

YIELD: 1 (2-LAYER) CAKE

Amy Corasaniti

Monroe, Georgia