Aloha Cake

• FOR THE CAKE:
• 1 box Yellow Cake Mix (18 Ounce Box)
• 3/4 cups Vegetable Oil
• 3 whole Eggs
• 11 ounces, weight Can, Mandarin Oranges, With Juice
• 1/2 teaspoons Vanilla
• _____
• FOR THE FROSTING:
• 1 box (4-serving Size) Instant Coconut Pudding Mix
• 20 ounces, weight Can Crushed Pineapple With Juice
• 8 ounces, weight Carton Cool Whip

1. Mix cake mix, oil, eggs, mandarin oranges and vanilla together in mixer. Beat a couple of minutes until well-blended. The oranges will break up into tiny bits during this process.
2. Pour into a greased 9x13 pan and bake 30-35 minutes at 350F. (You may also bake in a jellyroll pan, 15 minutes at 350F.)
3. It will be golden brown across the top and a toothpick will come out clean when done. Let cool completely before frosting.
4. FROSTING:
5. Beat the coconut pudding and pineapple together a couple of minutes until thick. Fold in the Cool Whip.
6. Spread over the cooled cake and refrigerate. Serve cold.

cake, mix, vegetable oil, eggs, weight, vanilla, frosting, mix, pineapple

Taken from tastykitchen.com/recipes/desserts/aloha-cake-2/ (may not work)