Spring Fling Cake

• CAKE
• 1 (18 ounce) box pillsbury moist supreme classic yellow cake mix with pudding (IMPORTANT! cake mix box must say, "with one cup of pudding in the mix for a moister cake")
• 4 eggs
• 1/2 cup oil
• 1/2 teaspoon vanilla
• 1 (11 ounce) can mandarin oranges (un-drained)
• FROSTING
• 1 (8 ounce) Cool Whip
• 1 (8 ounce) can crushed pineapple (un-drained)
• 1 (3 1/2 ounce) box vanilla instant pudding mix

1. CAKE:
2. In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
3. Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
4. Pour mixture into a greased and flowered 8x12 cake pan.
5. Bake at 350u0b0F for about 30 minute or until done.
6. For a glass cake pan bake at 330u0b0F.
7. FROSTING:
8. In a small bowl drain crushed pineapple juice.
9. Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
10. In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
11. Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
12. Frost your cake, chill and serve.

cake, moist supreme classic yellow cake, eggs, oil, vanilla, mandarin oranges, frosting, pineapple, vanilla instant pudding

Taken from www.food.com/recipe/spring-fling-cake-320271 (may not work)