Mandarin Orange Cake

Mandarin Orange Cake

From the kitchen of Silvia Winert

1 Pillsbury Plus yellow cake mix

1 can mandarin oranges, drained

1 (20 oz.) can pineapple tidbits with juice

1 large Instant vanilla pudding mix

1 (12 oz) Cool Whip

Make cake following directions on the box, but use only 2 eggs. Add drained mandarin oranges to the batter. Bake 15 minutes at 350 in a jelly roll pan. Cool

Topping

Mix instant pudding with pineapple; add Cool Whip and stir. Spread over cooled cake. Decorate with strawberry slices or chopped nuts and cut it into squares.