by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:20 minutes Cook Time:25 minutes Additional Time:15 minutes Total Time:1 hour Calories: 547kcal Author: Anne Carter
– Mixing Bowl – Hand Mixer – 13x9-inch Baking Pan – Can Opener – Wooden Spoon – Mixing Spoon – Cooling Rack – Serving Plate
– 1 Box Yellow Cake Mix 15.25 oz – 1 Cup Water – 1/2 Cup Vegetable Oil – 3 Large Eggs – 11 oz Mandarin Oranges drained & divided (My can was 15oz and I reserved 9 oranges) – 15 oz Crushed Pineapple drained (My can was 20oz, and I used it all)
– Preheat oven to 350°F and grease two 8-inch cake pans. – Mix cake mix, water, oil, and eggs until smooth. – Gently fold in most mandarin oranges. – Divide batter between pans and bake for 23-27 minutes.
– Cool cakes for 15 minutes, then transfer to a wire rack. – Mix pineapple, pudding mix, and Cool Whip for frosting. – Assemble cake with frosting between layers and on top. – Garnish with cherries and remaining oranges.