MANDARIN CAKE

INGREDIENTS:  1 box yellow cake mix, 3/4 cup orange juice, 2 cans (11 oz.) mandarin oranges chopped and drained.  Prepare cake mix according to directions on box, but add 3/4 cup of orange juice in place of 3/4 cup of liquid.  Stir in chopped oranges.  Bake in 9x13 greased and floured pan for 35-40 minutes or until done when tested.  Bake in two 9" round prepared pans for 20-30 minutes.  

FROSTING:  1 large box instant vanilla pudding mix, 1 (12 oz.) Cool Whip, and 1 (20 oz.) can crushed pineapple undrained.  Mix pudding and Cool Whip together.  Add undrained pineapple to the mixture and frost cooled cake.  May toast coconut and sprinkle on frosting.  Refrigerate.  

I found this in the August 2008 issue of Rural Electric Nebraska Magazine.  The recipe is by Marilyn Hytrek, Stuart, Nebraska.  I baked this cake and it is yummy.