1 box of yellow butter cake mix
½ cup oil
1 can of Mandarin oranges (do not drain)
Mix ingredients and pour into two 9-inch round pans, buttered and floured. Bake in 350° F oven for 25-30 minutes. Let cool.
1 – 9 oz. container whipped topping
1 large can of crushed pineapple (do not drain)
1 small package of vanilla instant pudding
Mix pudding and pineapple on low speed. Then blend in whipped topping and ice the cake. Keep refrigerated.
Recipe courtesy of Laura’s maternal grandmother, Nana.