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Mandarin Orange Cake Recipe

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This recipe for Mandarin Orange Cake, by , is from The Carpenter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggie Carpenter
Added: Tuesday, August 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (2-layer) package butter cake mix
1/2 to 3/4 cup vegetable oil
4 eggs
1 (11 oz.) can mandarin oranges and juice
16 oz. whipped topping
1 (6 oz.) package vanilla or French vanilla instant pudding mix
1 (20 oz.) can crushed pineapple, drained

Directions:
Directions:
Add cake mix, oil, eggs and un-drained mandarin oranges in mixer bowl. Blend until moistened and beat for approximately 2 minutes at medium speed. Spoon evenly into 3 greased floured 9-inch cake pans. Bake approximately 30 minutes or per cake mix instruction (inserted toothpick into center comes out clean). Cool for 20 minutes on wire rack.
Scoop Cool Whip into a clean mixing bowl. Add the instant vanilla pudding mix. Drain all the pineapple juice from the can of crushed pineapples and fold into Cool Whip. Mix all the ingredients evenly, do not use a blender. For better results, chill icing for about 30 minutes.

Spread mixture between layers, sides and on top of cake. Store, covered in refrigerator. Chill overnight.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:

 

 

 

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