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 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
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.
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.
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.
reased and floured 8-inch cake pans (layers will be thin
Beat first 4 ingredients together and pour into lightly greased and floured 9 x 13-inch pan. Bake at 350\u00b0 for 30 minutes. Pour pineapple juice over cake while still warm.
Cool and remove from pan. Mix crushed pineapple, Cool Whip and pudding together. Spread on cooled cake.
Refrigerate until ready to serve.
Mix together the first four ingredients.
Pour into 3 greased and floured pans.
Bake at 350\u00b0 for 30 minutes.
When cool, remove from pans and prick with a fork.
Pour pineapple juice (drained from pineapple in icing) over layers.
Combine cake mix, oranges (including juice), oil and eggs. Bake in three 8-inch layers as directed on cake mix box.
As soon as you take layers out of oven, spoon juice from pineapple over layers.
Mix Cool Whip, pudding and pineapple and frost cake between and on top of layers.
Refrigerate.
Mix cake mix, eggs, oil and oranges. Bake at 350\u00b0 for 15 to 20 minutes. (Put mix in 3 layer pans.) For moister cake, put pineapple juice on layers after cooking.
br>Place all ingredients for cake in mixer bowl and beat
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.
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.
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.
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 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.