Mandarin Orange Cake recipe
MANDARIN ORANGE CAKE
1 box Betty Crocker G-F Yellow Cake Mix
3/4 cup oil
3 eggs
1, 8 oz. can undrained mandarin oranges (the can is really 11 oz., just drain out some of the liquid to make it weigh 8 oz.)
Frosting:
1, 8 oz. Cool Whip, defrosted
1 small box instant vanilla pudding
1 small can of undrained crushed pineapple
DIRECTIONS
Cake:
Combine ingredients until oranges are well broken up. Pour into bundt cake pan (or a rectangle if you prefer) Bake as directed on cake mix. You may have to judge how long to bake the cake, though. Cool.
PINEAPPLE FROSTING:
1 pkg. instant vanilla pudding
1 (8 oz.) Cool Whip
1 (8 oz.) can crushed pineapple
Mix pudding and pineapple until smooth, add Cool Whip. Beat until fluffy, frost cake.
For all of my gluten free friends-this is a quick & delicious recipe that I thought you might enjoy with the upcoming Easter holidays. It’s an OLD SCHOOL recipe that made frequent appearances at church potlucks, so I’m thrilled to be able to enjoy a childhood treat!
ENJOY! 😀
