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    Orange-Pineapple Cake

    Source of Recipe


    List of Ingredients

    Orange-Pineapple Cake

    1(11-ounce) can Mandarin orange sections
    1 (18.25-ounce) package yellow cake mix
    4 large eggs
    1/2 cup vegetable oil
    1 (8-ounce) container frozen non-dairy whipped topping, thawed
    1 (16-ounce) can pineapple chunks, crushed
    1 (3.5-ounce) package instant vanilla pudding mix


    Drain mandarin orange sections, reserving the liquid.
    Combine the orange sections, yellow cake mix, eggs, and cooking oil in a large mixer bowl. Add the reserved liquid and an equal quantity of water; mix well and beat for 2 minutes.

    Pour into a greased 13 x 9-inch cake pan and bake at 350*F for 30 minutes. Remove from the oven and cool completely.

    Meanwhile, combine non-dairy whipped topping, crushed pineapple chunks (undrained), and instant vanilla pudding mix. Spread on cake. Refrigerate until served.

    Makes 12 servings.




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