MOM"S MANDARIN ORANGE & PINEAPPLE CAKE - Susan Wolf Shelton

This cake has floated around for years. My mother made it till about a year before her death. This is her version. Her youngest son Ronnie loved it.

• 1 BOX OF DUNKIN HINES GOLDEN BUTTER CAKE
• 11 OZ CAN MANDARIN ORANGES-DRAINED (MEASURE LIQUID)
• ZEST OF 1 ORANGE
• FRESH ORANGE JUICE FROM ZESTED ORANGE TO EQUAL LIQUID IN MANDARIN ORANGE CAN
• 4 LARGE EGGS
• ½ CUP OIL

ICING

• 21 ounce can of crushed pineapple WITH juice
• 1 box of instant vanilla pudding
• 1 8 ounce container COOL WHIP
• 1 11 ounce can of mandarin oranges completely drained and dried on paper towel

Mix cake ingredients at low speed until moistened, then at medium speed for 2 minutes. Pour into 2 9-inch cake pans that are greased and floured.
Bake at 325 degrees for 30 minutes. Remove from pans after 10 minutes and allow to cool. Mix all icing ingredients thoroughly by hand. I sometimes add extra Cool Whip (couple of big spoonfulls) to icing mixture. Ice first layer, place mandarin oranges on this layer leaving a few for top layer decoration. Put second layer on top and icing sides and top, placing saved mandarin oranges (4) on top in a clover design.