Either way, it was really good. And I actually felt good about eating a big piece, because it did have fruit in it, after all. Two kinds of fruit, if we're counting.
Mandarin Orange Cake
adapted from Recipe Hall of Fame Quick & Easy Cookbook
1 package yellow cake mix
1 cup cooking oil
11 ounces mandarin oranges, cut up and undrained
8 ounces whipped topping
3 ounces instant vanilla pudding mix
20 ounces crushed pinapple, drained
Cake: Mix together the cake mix, eggs, cooking oil and oranges (yes, that does say UNdrained - pour the whole can in). Do not use a mixer. Pour into a 9x13" greased and floured pan. Bake at 350° for 30 minutes.
|That's my daughter's hand because she gets so excited seeing "pretty" things come out of the oven.|
Shortly after this picture I was nursing burned fingers because she didn't think I really meant "no touching."
When will she learn???