Orange Pineapple Cake
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181⁄4-ounce box yellow cake mix 4 eggs 11-ounce can mandarin oranges, undrained 1⁄2 cup vegetable oil 151⁄4-ounce can crushed pineapple, undrained |
1-ounce box vanilla sugar-free instant pudding 12-ounce container frozen light |
In a large bowl, blend cake mix, eggs, oranges, and oil at MEDIUM speed for 3 to
5 minutes. Divide batter into two greased and floured 9-inch round cake pans. Bake approximately 45 minutes to 1 hour at 325°F. Let cake cool on wire racks. To make icing, in a medium bowl, beat pineapple, pudding, and whipped topping mix at LOW speed for 3 minutes. Ice the cooled cake and store in the refrigerator.
(Tip: Cake flavor is enhanced if left overnight in refrigerator.)