Mix well at medium speed.
Bake in 325\u00b0 oven.
Makes 2 long layers.
Frost with Pig Pickin Cake Frosting.
Prepare the yellow cake mix as directed for a
Do not use the recipe on the box of cake mix.
The only ingredient from the box recipe you use is the amount of water. Substitute the listed ingredients.
Mix together.
Pour into greased and floured 9 x 12-inch pan.
Bake 25 to 30 minutes at 350\u00b0.
Cool.
Mix cake ingredients together for 2 minutes. Bake at 350\u00b0 for 30 minutes in 4 greased floured
9 inch pans. While cake is baking, make icing.
Mix all cake ingredients until fully mixed. Preheat oven to 350 degrees. Grease 3 cake pans and divide mixture evenly into pans. Bake 25-30 minutes or until done.
Mix cake mix, eggs, oil and juice from oranges together for 2 minutes. Add oranges and nuts.
Mix well.
Bake in greased 9 x 13-inch baking dish at 350\u00b0 for 30 to 35 minutes. Cool completely before icing.
Prepare cake batter according to directions on
br>Place all ingredients for cake in mixer bowl and beat
Mix together oil, cake mix, eggs and mandarin oranges.
Pour batter into greased and floured cake pans (2 or 3).
Bake at 350\u00b0 for 25 to 30 minutes (about 20 minutes if using 3 layers) or until toothpick inserted in center of cake comes out clean.
Cool on wire racks.
Bake cake by package direction in a 9 x 13-inch pan or large sheet pan.
Poke holes in baked cake with fork.
Cook sugar and pineapple until sugar is dissolved.
Pour over warm cake and let sit until cake cools.
Mix pudding with 3 cups milk until sets. Then add to Cool Whip.
Ice cake with mixture.
Keep refrigerated.
Combine cake mix,eggs, oil and oranges in a large bowl.
Blend on low speed for 2 minutes.
Grease and flour 2 layer cake pans.
Bake in 350 oven for 33 to 38 minutes.
Mix pudding mix with 1 1/2 cups milk until thick.
Drain pineapple.
Add pineapple and whipped topping to pudding.
Spread between layers and on top of cake.
Mix
cake
mix, oil, eggs and mandarin oranges; bake at 350\u00b0 in a 13 x 9-inch pan.
Beat with mixer pudding, Cool Whip and pineapple.\tIce cake; refrigerate for 2 to 24 hours before serving.
Can top with coconut and nuts if desired.
Add the oil, juice from the mandarin oranges and 4 eggs to the yellow cake mix; mix well.
Fold in the mandarin oranges.
Bake at 350\u00b0 for about 20 minutes.
After the cake cools, mix the Cool Whip, vanilla pudding, coconut and crushed pineapple.
Spread between layers and on top.
Keep refrigerated.
May use three 9-inch layers or one 9 x 13-inch pan.
Preheat oven to 350\u00b0.
Grease and flour 9 x 13-inch pan or 2 (9-inch) cake pans.
Mix cake mix, orange slices and juice, vegetable oil and eggs thoroughly.
Pour well blended mixture into prepared pans.
Bake for 30 minutes or until inserted toothpick comes out clean.
Cool completely.
Frost with pineapple icing.
Put cake mix in large mixing bowl.
Add mandarin orange slices, eggs and oil and mix with electric mixer at high speed for 2 minutes.
Reduce speed to low and beat 1 minute more.
Pour into 3 greased and floured round 9-inch cake pans.
Bake at 350\u00b0 for about 20 to 25 minutes.
Remove from pans and cool completely.
Grease and flour three cake pans.
Mix eggs, oil and cake mix. Fold in oranges and juice thoroughly.
Pour into cake pans and bake at 325\u00b0 for about 20 minutes.
Grease 3 round cake pans.
Mix cake mix, eggs, mandarin oranges with juice and oil.
Mix until oranges are little slivers. Don't overbeat.
Pour into pans and bake for 20 to 22 minutes at 350\u00b0.
Cool.
When cakes are cool, mix Cool Whip, pudding and pineapple.
Mix until Cool Whip is soft.
Put frosting on each layer, top and sides.
Refrigerate.
Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks.
Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.
Preheat oven to 350\u00b0.
Blend cake mix, oil, eggs and oranges. Bake in 3 well-greased round cake pan or one 9 x 13-inch pan for 20 to 25 minutes.
Cool and spread with icing.
Mix cake mix, oil, eggs and oranges, juice and all. Grease and flour a 12 inch bundt pan. Bake 325\u00b0 for
35 to 50 minutes. Cool. When cool, slice in half, crosswise. Put frosting between layers, on top and sides. Cake keeps 5-6 days in refrigerator.