Hi Marilyn, and Everyone else,
Here are three mandarin orange cake recipes with slight variations. I
have separated them using ***'s. HTH
Sherri
Cool and Fruity Cake
1 pkg. Duncan Heinz Yellow Butter Cake Mix
4 eggs
1/4 c. Crisco
1 11-oz. can mandarin oranges with liquid
Combine all ingredients. Beat for 3 minutes. Bake at dg350 30-35
minutes.
Icing:
1 20-oz. can crushed pineapple
1 5-1/2-oz. box vanilla instant pudding
9 oz. container Cool Whip
Combine and beat until smooth. Spread over cooled cake.
****
Mandarin Orange Cake
1 18.25-oz. pkg. yellow cake mix
4 eggs
1 c. vegetable oil
1 11-oz. can mandarin orange segments
1 8-oz. container frozen whipped topping, thawed
1 20-oz. can crushed pineapple with juice
1 3.5-oz. package instant vanilla pudding mix
Preheat oven to dg350. Grease and flour a 9x13 inch pan.
In large bowl, combine cake mix, eggs, oil and mandarin oranges with
juice. Beat until smooth. Pour batter into prepared pan.
Bake in preheated oven 35 to 40 minutes, or until a toothpick inserted
into the center of the cake comes out clean. Allow to cool.
Topping: In large bowl, beat together whipped topping, pineapple with
juice and dry pudding mix until blended. Spread on cake.
*****
Mandarin Orange Cake
1 pkg. yellow cake mix
4 eggs
1/2 c. oil
1/2 c. shredded coconut
1 can mandarin oranges (don't drain)
Frosting:
8-oz. container Cool Whip
1 small package instant vanilla pudding (dry, don't add milk)
1 small can crushed pineapple, with juice
Mix all ingredients including liquid from oranges with an electric
beater. Bake in greased 9-by-13-inch pan at 350° for 35 minutes. Cool.
Meanwhile, gently fold frosting ingredients together with spatula.
Frost cooled cake. Store in refrigerator.
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