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Ingredients
For the Cake
1 Box of Duncan Hines Butter Recipe Cake
1/4 Cup canola or vegetable oil
1 (15 oz) Can mandarin oranges plus juice
4 Eggs
For the Frosting
1 (16 oz) Cool whip
1 (20 oz) Can pineapple, crushed & drained, reserving the juice
1(3 oz) Box instant vanilla pudding
Instructions
Preheat oven to 350�F. Grease and flour your pan.
In a large bowl, add the cake mix, oil, mandarin oranges with juice and the eggs. Mix on low and then increasing to medium speed and mix until well combined and the oranges have broken apart, about 5 to 8 minutes.
Pour the batter into a greased and floured cake pan and bake for about 40 to 45 minutes for a (12-cup) bundt pan or 25 to 30 minutes in a round pan. Bake until the top is golden and toothpick comes out clean.
Remove from oven and cool in pan for 10 minutes, then remove from pan and transfer to a cooling rack to completely cool.
For the Frosting
In a large bowl, mix together the Cool Whip, drained pineapple and vanilla pudding.
If the frosting is too stiff, you can add in the Pineapple juice a little at a time until you have your desired consistency.
To Assemble
Once the cake has completely cooled, place on serving plate or stand, generously frost cake and serve.