Cake: Orange-Pineapple Cake

1 box yellow cake mix

1 stick margarine (melted)

4 eggs

1/2 c. orange juice (fresh or frozen)

1 tsp. vanilla

1 11-oz. can mandarin oranges (drained)

Combine cake mix, orange juice, margarine, oranges and vanilla.  Mix.  Add eggs one at a time, beating after each addition.  Beat mixture well.  Pour into greased and floured 9x13-inch pan.  Bake at 350 for 30 minutes.  Cool before icing.

Icing:

1 sm. pkg. vanilla instant pudding

1 (1 lb. 4 oz.) can crushed pineapple (drained)

1/2 c. powdered sugar

1 tsp. vanilla

4 1/2 oz. Cool Whip

Drain liquid from pineapple and mix liquid with instant pudding.  Add sugar, crushed pineapple and Cool Whip.  Spread on cooled cake.  Store in refrigerator.

Mrs. Doyle (Anna) Lehman

Our Swiss Pantry II

First Mennonite Church

1987