Mandarin Orange Cake

Ingredients

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

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



Trust in the LORD with all thine heart;and lean not unto thine own understanding. In all thy ways acknowledge him,and he will direct thy paths. ~Proverbs 3:5-6