Pig Pickin' Cake
Mandarin Orange Cake
1 box yellow cake mix
4 large eggs
1 cup oil
11 oz canned mandarin orange
8 oz Cool Whip
20 oz crushed pineapple
3.5 oz Jell-O instant vanilla pudding mix
Preheat your oven to 350°F (175°C). Coat a 9x13 baking dish with oil/butter and flour or use baking spray. Mix cake ingredients (1 box yellow cake mix, 4 large eggs, 1 cup oil, and 11 ounces of mandarin orange slices) until smooth and transfer into your baking dish.
Place your baking dish on the middle rack of the oven and bake for 30-35 minutes, until an inserted toothpick comes out clean. Allow the cake to cool fully before topping.
Mix the frosting ingredients (8 ounces of Cool Whip, 20 ounces crushed pineapple, and 3.5 ounces of instant vanilla pudding mix) until well combined, then pour over the cake. The topping will be a little wet, with a slightly runny consistency. Garnish with extra mandarin oranges, if desired.
Place your mandarin cake flat in a refrigerator to chill and set for at least 20 minutes before serving.
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