Mandarin Orange Cake
1 pkg. White Cake Mix
2 whole eggs
1 can (11 oz.) Mandarin Oranges, undrained
1/3 cup Unsweetened Applesauce
1 carton (8 oz.) Whipped Topping
1 can (8 oz.) Crushed Pineapple, undrained
1 pkg. (3.4 oz.) Instant Vanilla Pudding Mix
In a large mixing bowl combine the cake mix, eggs, applesauce and oranges. Beat on low speed for 30 seconds and then continue on medium for 2 minutes. Pour into two greased and floured 9 inch round cake pans equally and shake smooth. Bake these in a pre-heated 325 degree oven for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool for 10 minutes before removing from the pans and placing on a cooling rack until completely cooled. In another mixing bowl, beat together the whipped topping, pineapple and pudding mix on medium speed for 1 to 2 minutes. Spread the topping between layers and then to top and sides of cake. Chill for at least 2 hours before serving.
Note: You can make this cake in a 9x13 pan but will need to bake a
few minutes longer.
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