Sunshine Cake

 
Sunshine Cake
1 (8.25-ounce) package yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 (11-ounce) can Mandarin oranges with juice
Topping for cooled cake:
1 (16-ounce) container non-dairy whipped topping
1 (5.25-ounce) package instant vanilla pudding
1 (20-ounce) can crushed pineapple with juice
Preheat oven to 350*F (160*C).(glass dish 325*F )  Grease and flour 9 x 13 x 2-inch pan. Set aside.
Combine cake mix, eggs, oil and mandarin oranges with juice and beat for 2 minutes with electric mixer. Pour batter into prepared pan. Bake for 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack.
While cake is baking, prepare the frosting by mixing together whipped topping, pudding mix and crushed pineapple with juices. Chill in refrigerator to set. Frost when cake has cooled.
Makes 12 servings.
printable recipe here  (opens in new window)