Ingredients Jump to Instructions ↓

  1. Cake: 1 (18 1/4-ounce) package butter (yellow) cake mix 3 large eggs, beaten 1 (11-ounce) can mandarin oranges 3/4 cup vegetable oil Icing: 2 (4-serving size) packages vanilla pudding 1 (8-ounce) package cream cheese, room temperature 1 cup crushed pineapple drained 1/2 cup sweetened flaked coconut 1 cup sweetened condensed milk 1 (12-ounce) container non-dairy whipped topping

Instructions Jump to Ingredients ↑

  1. For Cake: Drain juice from can of mandarin oranges, saving juice. Set oranges aside.

  2. Mix juice with cake mix, add eggs and mix well with an electric mixer. With a spoon stir in mandarin oranges.

  3. Grease and flour 3 round pans, then bake according to package directions.

  4. Cool completely before frosting.

  5. For Icing: Use juice from can of crushed pineapple and the sweetened condensed milk to prepare pudding mix. Stir in pineapple, then mix remaining ingredients, stirring with a spoon really well.

  6. Frost cake. Keep refrigerated.


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