Ingredients
1 can (11 ounces) mandarin oranges, undrained1 package yellow cake mix (regular size)1/2 cup vegetable oil4 large eggs1 teaspoon orange extractTOPPING:2 cups cold whole milk1 package (3.4 ounces) instant vanilla pudding mix1 can (8 ounces) unsweetened crushed pineapple, drained1 carton (8 ounces) frozen whipped topping, thawed
Preparation
Drain oranges, reserving juice. Set oranges aside. In a large bowl, beat the cake mix, oil, eggs, orange extract and reserved juice on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For topping, in a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and reserved oranges, then fold in whipped topping. Frost the cake. Refrigerate for at least 1 hour before serving.
