Connie's Mandarin Orange Cake
A Uncategorized recipe with 3 oz pkg instant vanilla pudding, 20 oz can crushed pineapple, 8 oz carton frozen 3 1/2 cups whipped topping. Ready in –, serves 8.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
Preheat oven to 350°.
- 2
Grease and flour three 8-inch round cake pans.
- 3
In mixer bowl, combine mix, oil and eggs, beat thoroughly.
- 4
Stir in oranges and their juice.
- 5
Divide batter among the prepared pans.
- 6
Bake in preheated oven for 20 - 25 minutes or until toothpick inserted in center comes out clean.
- 7
Cool in pans for 10 minutes, then turn out and cool on racks.
- 8
To make filling, combine instant pudding with pineapple and its juice in mixer bowl; beat well.
3 oz pkg instant vanilla pudding(1)20 oz can crushed pineapple(1) - 9
Add whipped topping and fold together.
8 oz carton frozen 3 1/2 cups whipped topping(1) - 10
Fill and frost cake with filling mixture.
- 11
Chill cake until serving time, and store leftovers in refrigerator.
- 12
Makes 8 - 10 servings.
Rate this recipe
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Connie's Mandarin Orange Cake
A Uncategorized recipe with 3 oz pkg instant vanilla pudding, 20 oz can crushed pineapple, 8 oz carton frozen 3 1/2 cups whipped topping. Ready in –, serves 8.
Curated byKavya Sharma🇮🇳
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Directions
12 steps- 1
Preheat oven to 350°.
- 2
Grease and flour three 8-inch round cake pans.
- 3
In mixer bowl, combine mix, oil and eggs, beat thoroughly.
- 4
Stir in oranges and their juice.
- 5
Divide batter among the prepared pans.
- 6
Bake in preheated oven for 20 - 25 minutes or until toothpick inserted in center comes out clean.
- 7
Cool in pans for 10 minutes, then turn out and cool on racks.
- 8
To make filling, combine instant pudding with pineapple and its juice in mixer bowl; beat well.
3 oz pkg instant vanilla pudding(1)20 oz can crushed pineapple(1) - 9
Add whipped topping and fold together.
8 oz carton frozen 3 1/2 cups whipped topping(1) - 10
Fill and frost cake with filling mixture.
- 11
Chill cake until serving time, and store leftovers in refrigerator.
- 12
Makes 8 - 10 servings.
Rate this recipe
