Ingredients
1 (18 ounce) box yellow cake mix
1 (8 ounce) can mandarin oranges in juice
4 eggs
1 cup oil
1 (20 ounce) can crushed pineapple
8 ounces Cool Whip
1 (4 ounce) box French vanilla instant pudding
Method
Sources
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
Achievable elevated desserts — laminated doughs, cakes, custards
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Preheat oven 350'. In large bowl combine yellow cake mix, mand. oranges, eggs, and oil.(Do Not drain juice from oranges). Mix well. Pour into greased and lightly floured 9x13 cake pan. Bake for 30min. While cake is baking, combine in large bowl, crushed pineapple,(Do Not drain juice),coolwhip, and pudding. Mix well. Put in refrigerator. After cake is done and completely cooled, frost with coolwhip,pudding, p/a mixture. Place finished cake into refrigerator for 1-2hrs. and serve.