Categories: Cake, Dessert

Ingredients

• 1 (18 1/4 ounce) package yellow cake mix
• 1/3 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (11 ounce) can mandarin oranges, drained
• 1 (15 ounce) can crushed pineapple, undrained
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 (12 ounce) container Cool Whip, thawed
• 1/2 cup chopped pecans
• chopped pecans

Directions

1. Beat the first 4 ingredients together in a large mixing bowl using an electric mixer at medium speed until blended.

2. Stir in oranges.

3. Pour batter into 3 greased and floured 8-inch cake pans (layers will be thin).

4. Bake in a 350° oven for 25-30 minutes or until a pick comes out clean.

5. Cool layers in pans on wire racks for 10 minutes; remove layers from pans and cool completely on wire racks.

6. In a large bowl, stir together the crushed pineapple and next 3 ingredients; spread pineapple mixture evenly between layers and on top of cake.

7. Chill cake 3-4 hours.

8. Garnish with chopped pecans, if desired.

9. Store cake in the refrigerator.

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