Ingredients for the cake:
• 1 box, Duncan Hines Cake Mix, without pudding in mix
• 1/4 teaspoon baking powder
• 1 cup crisco vegetable oil
• 4 eggs
• 11 ounce can Mandarin orange sections

Mix first 4 ingredients with an electric mixer in large mixing bowl. Add mandarins to cake batter, including juice. Mix by hand with spoon, careful to mash the mandarins.

Pour into 3 eight inch greased and floured cake pans. Bake at 350 degrees for 20 minutes. Allow cake to cool.

Ingredients for the icing:
• 20 ounce can crushed pineapple with juice
• 3/4 ounce package of instant pudding mix (vanilla or cheesecake flavor)
• 9 ounces of cool whip topping

Mix pineapple and pudding together until blended. Then add in Cool Whip. Mix together by hand and fill bewtween cake layers. Refrigerate cake.

Compliments of Karen Barton