Recipe by Rebecca Houchin
After making Mandarin Orange cake the first time, it has been a family favorite for all occasions. Cool and creamy, with vanilla pudding, Cool Whip, crushed pineapple and oranges. All the makings for a tropical mandarin orange delight.
1 Yellow or white cake mix
3 large Eggs
1/3 cup Vegetable oil
1 can Mandarin oranges, reserve the juice
1 large can Crushed pineapple and juice
1 large Vanilla instant pudding
1 (8 ounces) Cool Whip
1 cup Miniature marshmallows (optional)
1 cup Flaked coconut (optional)
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 9 x 13 inch glass baking pan or 2 (9 inch) round pans
Mix as directed on box, adding the mandarin oranges without the juice. Bake Mandarin
Orange Cake as directed.
While cake is still hot, poke holes in top with fork and pour the reserved mandarin orange juice over it.
Mix ingredients for icing and spread onto cooled cake.
Refrigerate 1 hour or more and enjoy.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!