Mandarin Orange Cake
1 box yellow cake (Duncan Hines) mix
4 eggs
1 cup oil
1/4 tsp baking powder
Two 11 ounce cans mandarin oranges (drained)
Juice from 1 can
Stir by hand. Mix will be lumpy when finished.
Bake in 3 inch by 9 inch pans (greased and floured) for 20-25 minutes at 325 degrees.
Icing
1 large package instant vanilla pudding
One 8 ounce cool whip
One 20 ounce can crushed pineapple
Mix pineapple with pudding mix. Then add cool whip.
Store cake in refrigerator.
Submitted by
Mary Chapman
Recipe submitted in August, 2010.
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Recipes in the Cakes Chapter
Recipes Submitted by Mary Chapman
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