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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 24 |
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My aunt made this for Easter, and everyone loved it...no leftovers:(It is very simple and makes a nice presentation. I am not a big fan of mandarin oranges, but this cake is divine. I chop up the oranges just because I don't like big hunks of oranges, but you can leave them whole if you wish. A must try!! Baking time is approximate. Ingredients:
1 box yellow cake mix |
4 eggs |
1/2 cup oil |
1 (11 ounce) can mandarin oranges, with juice (i coarsely chop, but they may be left whole) |
1 cup coarsley chopped pecans |
1 (12 ounce) container cool whip, thawed |
1 (3 1/2 ounce) package instant vanilla pudding |
1 (20 ounce) can crushed pineapple, drained well |
Directions:
1. Spray 9x13-inch baking pan with cooking spray.
2. Beat together all cake ingredients for 4 minutes.
3. Bake cake according to time on box.
4. Let cool completely.
5. Mix together all frosting ingredients.
6. Spread on cooled cake and refrigerate until serving.
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