Luscious Mandarin Orange Cake

I admit I stole this off BettyCrocker.com but I love this cake and I don't even like cake! Everyone who eats this loves it too. You can also add the oranges or cherries to the topping for a little extra fun. It keesp in the fridge for several days so you can make it ahead if you need to. I put this in kids cause Laney loves it too!

Prep Time:10 min
Start to Finish:1 hr 50 min
Makes:20 servings

1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup vegetable oil
1/2 cup chopped walnuts, if desired
1 can (11 oz) mandarin orange segments, undrained
4 eggs
1 can (20 oz) crushed pineapple, undrained
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 to 1 teaspoon grated orange peel, if desired
1 cup frozen (thawed) whipped topping

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan, or lightly spray.
2. In large bowl, beat cake mix, oil, walnuts, orange segments, and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

High Altitude (3500-6500 ft): Bake 33 to 38 minutes.


Nutrition Information:
1 Serving: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 40mg; Sodium 250mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 22g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate