Recipe Details
Ingredients
-
1(15.25 ounce) packageyellow cake mix
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1(11 ounce) canmandarin oranges, juice reserved
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4largeeggs
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¼cupvegetable oil
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1(16 ounce) packagefrozen whipped topping, thawed
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1(15 ounce) cancrushed pineapple, drained
-
1(3.5 ounce) packageinstant vanilla pudding mix
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
-
Prepare the cake: Mix together cake mix, oranges with juice, eggs, and oil. Pour batter into three greased and floured 8-inch round pans. Layers will be thin.
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Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 25 to 30 minutes. Cool layers on wire racks.
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Make the frosting: Mix together whipped topping, crushed pineapple, and instant pudding mix.
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Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Refrigerate until ready to eat.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories524 | |
| % Daily Value * | |
| Total Fat 25g |
32% |
| Saturated Fat 12g |
60% |
| Cholesterol 75mg |
25% |
| Sodium 523mg |
23% |
| Total Carbohydrate 71g |
26% |
| Dietary Fiber 1g |
4% |
| Total Sugars 51g |
|
| Protein 6g |
|
| Vitamin C 7mg |
36% |
| Calcium 90mg |
7% |
| Iron 2mg |
8% |
| Potassium 130mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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