Categories: Cakes
Ingredients
- 1 butter cake mix
- 4 eggs
- 1/2/ cup vegetable oil
- 1 cup pecans, chopped
- 1 (15 oz.) can Mandarin oranges, chopped and drained (reserve juice)
- Frosting
- 1 (5 oz.) box of instant vanilla pudding
- 1 (8oz.) can crushed pineapple with juice
- 1 (16 oz.) large frozen whipped topping
Directions
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Preheat oven to 325 degrees.
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In a mixing bowl combine the cake mix, eggs, juice from the oranges and oil. Fold in the Mandarin oranges and pecans.
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Prepare three 9 inch round cake pans. Cut a circle of parchment or wax paper and place in the bottom of each pan. Spray the pans and paper with nonstick baking spray. Bake for 30 minutes. Remove from oven and allow to cool completely.
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To prepare the frosting, mix the pudding mix, whipped topping and pineapple. Be sure to buy “instant” pudding and not cook and serve. Every time I post a recipe like this, someone will post a comment that the frosting was runny and would not set up and when I question what kind of pudding they used, we will discover they did not use instant or left the pudding out completely. That just won’t work…lol. Place the frosting in the fridge and allow it to chill for about 30 minutes before frosting the cake layers.
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Place the cake layers on a cake plate and frost between each layer and over the sides and top. Refrigerate until ready to serve.