Spring Fling Cake

This cake tastes light and airy and does not over-whelm the taste buds. I bet you can't eat just one piece! I got this recipe from my grandma and I am not sure about where it originally came from. This cake was a staple for my grandma to make for any holiday or family get-together. It is a delightful change from the ordinary.

• Ready In: 50 mins
• Yields: 18-24 pieces

Ingredients

• CAKE

• 1 (18 ounce) box  pillsbury moist supreme classic  yellow cake mix with pudding (IMPORTANT! cake mix box must say, "with one cup of pudding in the mix for a moister cake")
• 4  eggs
• 1⁄2 cup  oil
• 1⁄2 teaspoon vanilla
• 1 (11 ounce) can mandarin oranges (un-drained)

• FROSTING

• 1 (8 ounce)  Cool Whip
• 1 (8 ounce) can crushed pineapple (un-drained)
• 1 (3 1/2ounce) box vanilla instant pudding mix

Directions

1. CAKE:
2. In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
3. Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
4. Pour mixture into a greased and flowered 8x12 cake pan.
5. Bake at 350°F for about 30 minute or until done.
6. For a glass cake pan bake at 330°F.
7. FROSTING:
8. In a small bowl drain crushed pineapple juice.
9. Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
10. In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
11. Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
12. Frost your cake, chill and serve.