Ingredients

Cake:
• 1 (18 1/2 ounce) box of yellow cake mix
• 1/2 Cup butter or margarine softened
• 1/2 Teaspoon vanilla extract
• 4 eggs
• 1 (11 ounce) can mandarin orange sections, undrained
• 1/2 Cup orange juice, fresh or frozen
Topping:
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 (20 ounce) can crushed pineapple, undrained (1/2 the juice reserved)
• 1/2 Cup confectioners’ sugar
• 1 Teaspoon vanilla extract
• 1 (4 1/2 ounce) container Cool Whip

Instructions

1. With electric mixer combine cake mix, butter and vanilla.
2. Beat in eggs, one at a time.
3. Add mandarin oranges and juice and beat until blended.
4. Pour into greased and floured 9″ x 13″ cake pan.
5. Bake in preheated 350°F oven for 25 to 30 minutes or until cake tests done.
6. Cool before frosting.
7. Prepare topping. Mix pudding with pineapple and reserved juice.
8. Blend in confectioners’ sugar and vanilla extract.
9. Fold Cool Whip into pudding mixture.
10. Spread over cake.
11. Keep refrigerated.

Copyright, All Rights Reserved, Chicagoland Ham