Mandarine Orange Cake
1 packaged 'butter yellow' cake mix 1 large can mandarine oranges with juice 1/2 cup oil 4 eggs Mix on medium speed for 2 minutes, pour into a 9x13 inch prepared cake pan (I use a nonstick pan lightly sprayed with Pam). Bake @ 350 for 30 minutes. Do not over bake. Topping: 1 cup coconut flakes 1 box instant vanilla pudding 1 small can crushed pineapple with juice 1 large carton Cool Whip Fold until all ingrediants are mixed, and spread on top of the cake. Refrigerate for at least 1 hour before serving.
