Shirley'S Pineapple Cake

• CAKE
• 1 Box Duncan Hines YELLOW cake mix (not butter)
• 1 - 11 ounce can Mandarine Oranges and juice
• 4 Eggs
• 1/2 cup Crisco Canola Oil
• FROSTING
• 2 - 8 ounce tubs of Cool Whip (can use FREE)
• 2 small packages of Vanilla Instant Pudding Mix (can use sugar free)
• 2 cans Crushed Pineapple in it's own juice (can use: 2 - 15 1/4 oz. cans or 1 - 15 1/4 oz. can and 1 - 20 oz. can)

1. CAKE:
2. Add eggs and oil to cake mix. Beat for 2 minutes. Add oranges with juice. Beat for 2 more minutes. Pour into greased and floured layer pans and bake at 350 degrees for 25 to 30 minutes. Cool and split into 4 layers.
3. FROSTING:
4. Put all ingredients in bowl and whip until fluffy. Frost top and sides of cake.
5. Keep Regrigerated

cake, hines yellow cake, oranges, eggs, canola oil, frosting, tubs, vanilla, pineapple

Taken from www.epicurious.com/recipes/member/views/shirleys-pineapple-cake-58387076 (may not work)