#2049 - Mandarin Pineapple Cake

(by Shirley McNevich)

1 box Duncan Hines butter cake mix
3 eggs
1/2 cup canola oil
1 - 11oz. can mandarin oranges (drained)
Frosting: 1 - 8oz. Cool Whip (thawed); 1 - 6oz. box Jell-O vanilla instant pudding; 1 - 16oz. can Dole crushed pineapple (drained)

In a mixer add cake mix powder, eggs, canola oil--beat. Remove bowl from mixer--add drained mandarin oranges--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add vanilla pudding powder, Cool Whip and drained crushed pineapple--beat until mixed. Frost the cake. Refrigerate until cold.