#3147 - Pineapple Heaven Cake

(by Shirley McNevich)

1 box Duncan Hines deluxe white cake mix (the kind with pudding in the mix)
1 - 11oz. can Dole mandarin oranges (do NOT drain)
3 eggs
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)
1 small jar marachino cherries (drained)

In a mixer add cake mix, eggs and canola oil--beat until smooth. Add the mandarin oranges/juice--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the drained crushed pineapple and instant vanilla pudding powder--stir well until mixed. Add the Cool Whip--stir until mixed. Spread the pineapple mixture all over the top of the cooled cake. After draining the marachino cherries, cut them in half and place them on paper towels to soak up any leftover juice. Arrange cherries over the pineapple mixture. Refrigerate until cold. Keep refrigerated.