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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I'm not sure where this one came from. My Aunt Donna used to make it all the time, and since she passed I try to do it at least a few times a year. It's one of those' memory' things. Ingredients:
1 box of butter cake mix (any brand) |
1/2 cup of oil |
4 eggs |
11 oz. can of manderine orange segments, chopped |
juice from oranges |
mix all together. bake in 3-, greased, 8 or 9 inch layers at 325 degrees for 25 minutes. cool on rack. |
Directions:
1. When cakes are completely cooled combine:
2. 1- 3 oz. package instant vanilla pudding
3. 1- 8 oz. tub cool whip (any type)
4. 1 large can crushed pineapple and the juice
5. Mix together well.
6. Spread between layers and all over cake.
7. Keep refridgerated.
8. ****I have made this in a 9 x13 pan. I left it in the pan and spread the icing all over the top. This made it easier to transport and it was just as good.
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