An easy, refreshing orange cake with a creamy pineapple, vanilla pudding and whipped topping frosting.
1(11-ounce) can Mandarin orange sections
1 (18.25-ounce) package yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 (16-ounce) can pineapple chunks, crushed
1 (3.5-ounce) package instant vanilla pudding mix
- Drain mandarin orange sections, reserving the liquid.
- Combine the orange sections, yellow cake mix, eggs, and cooking oil in a large mixer bowl. Add the reserved liquid and an equal quantity of water; mix well and beat for 2 minutes.
- Pour into a greased 13x9x2-inch cake pan and bake at 350°F (175°C) for 30 minutes. Remove from the oven and cool completely.
- Meanwhile, combine non-dairy whipped topping, crushed pineapple chunks (undrained), and instant vanilla pudding mix. Spread on cake. Refrigerate until served.
Makes 12 servings.