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Mandarin Orange Cake

1 can (11 ounces) mandarin oranges, undrained
1 package (18-1/4 ounces) yellow cake mix
1/2 cup vegetable oil
4 eggs
1 teaspoon orange extract
TOPPING:
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed

Drain oranges, reserving juice. Set oranges aside. In a large mixing
bowl, beat the cake mix, oil, eggs, orange extract and reserved juice

Printed from tasteofhome.com Nov 19, 2008

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Mandarin Orange Cake cont.

on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer
to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35
minutes or until a toothpick inserted near the center comes out
clean. Cool completely on a wire rack. For topping, in a bowl,
whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or
until soft-set. Fold in pineapple and reserved oranges, then fold in
whipped topping. Frost the cake. Refrigerate for at least 1 hour
before serving.

Yield: 12-16 servings.