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My sister made this cake last weekend for our family dinner! It is a very refreshing cake!
1 white cake mix
½ cup vegetable oil
1 can (15 oz) mandarin orange sections, undrained
1 20 oz. can crushed pineapple
1 3 oz. pkg instant vanilla pudding
1 large 10 oz carton cool whip
1 small can mandarin oranges drained (optional)
Combine cake mix, eggs, oil and mandarin oranges with juice.
Beat on low for 2 min.
Pour into greased and floured 9 x 13 pan. Bake at 350 for 35 min. Set aside to cool. When cooled pierce top of cake at regular intervals with fork. Drain pineapple and pour juice over cake. Mix instant pudding mix (dry) with drained pineapple and whipped topping. Spread mixture over cake and decorate with mandarin oranges (optional)
Refrigerate at least 4 hours before serving.