Mandarin Orange and Pineapple Cake


Solid vegetable shortening to grease pans and flour to dust pans
1 Duncan Hines Moist Deluxe Yellow Cake Mix
1 15 ounce can mandarin oranges, syrup reserved
3 eggs
1/3 cup vegetable oil

Preheat oven to 350 degrees (for metal or glass pan 325) Grease and flour 2- 8 or 9 inch cake pans. Place dry cake mix in bowl; add syrup from oranges plus water to make 1 1/3 cups liquid. Add eggs and oil then beat at low speed until moistened. Add drained mandarin oranges. Beat at medium speed for 2 minutes. Pour batter into pans and bake immediately for 33-36 minutes for 8 inch pans, 28-31 minutes for 9 inch pans. Cool in pan on rack for 15 minutes. Remove from pan and cool completely before frosting.



20 ounce can crushed pineapple, drained
12 ounces Cool Whip
3 ounce package vanilla pudding mix

Mix together pineapple and Cool Whip then slowly add the pudding mix. Frost the cooled cake layers. Refrigerate.