Pineapple Cake

Yield: 16 to 20 servings

Ingredients

• 1 (18.25 ounce) box Duncan Hines Butter Recipe Golden cake mix*
• 1 (11 ounce) can mandarin oranges with juice
• 4 eggs
• 1 1/2 cups vegetable oil
• 1 (15 1/2 ounce) can crushed pineapple with juice
• 1 small box vanilla instant pudding
• 1 (13 1/2 ounce) container Cool Whip

Instructions

1. Beat first 4 ingredients together until well blended.
2. Bake in 3 foil-lined, greased 9-inch cake pans at 350 degrees F for 20 to 25 minutes.
3. Cool thoroughly.
4. Combine pineapple with juice and pudding mix. Fold into thawed Cool Whip. Spread between layers and ice top and sides of cake.
5. Refrigerate overnight.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

This cake keeps for days in the refrigerator.