Pineapple/Orange Yellow Cake

Ingredients

• 1 pkg. yellow cake mix
• 1 (15 oz.) can mandarin oranges with juice
• 3/4 c. oil
• 4 eggs

FROSTING:

• 1 (13 1/2 oz. or 16) Cool Whip
• 1 (3 oz.) pkg. vanilla instant pudding
• 1 (20 oz.) can crushed pineapple

Method

1. Mix cake mix with mandarin orange with juice and oil. Add eggs one at a time and mix well. Grease and flour 3 (8 inch) cake pans. Divide batter evenly into 3 pans. Bake at 325 degrees for 20-25 minutes minutes. Cool thoroughly. 
2. Mix pudding and crushed pineapple and juice. Once it starts to thicken fold in Cool Whip. Return to refrigerator for 1 hour. Frost cake and keep in the refrigerator.

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Source: Barbara Moody
Note: If you do not have a yellow cake mix, then mix the following to start: 2 cups flour, 1.5 cups sugar, 1 TBS Milk, and 1 TBS baking powder. LET COOL WHIP COME TO TEMP IN FRIDGE 3 HOURS BEFORE US;, DOES NOT WORK RIGHT FROM STORE FREZER. 

Modifications (1/19/2021):

1. Use 2 (15 oz) cans of mandarin oranges in a light syrup, one with the juice, one strained.
2. Cut the oil to 1/3 cup and add 1/3 apple sauce
3. Use egg white only
   
4. Decorate with toasted sweetened coconut around the edge and crushed macadamia nuts on top
5. Replace Cool Whip with real cream: 1 1/4 cups heavy whipping cream or heavy cream, cold, 1/2 cup powdered sugar, 3/4 tsp vanilla extract