FOR THE CAKE:
1 box (18.25 Oz. Box) Yellow Cake Mix (I have also used a white cake mix)
1 stick Margarine (softened)
1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
4 whole Eggs
1 teaspoon Vanilla Extract
FOR THE TOPPING:
1 package (4 Oz. Box) Vanilla Instant Pudding Mix
1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
(optional-for extra sweetness add 1/2 cup Powdered Sugar)
4 ounces, thawed Cool Whip
Garnish with mandarin oranges.
To serve, cut the cake into squares and top each square with a mandarin orange slice. Refrigerate after serving.
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