*Ingredients:
°1 box Duncan Hines Butter Cake Mix
°1/2 cup Wesson oil
°1 11-ounce mandarin orange
°1/2 cup sugar
°4 eggs
+icing
°Cool Whip . 12 ounce tub
°Instant vanilla pudding mix
°1 16 oz. pineapple can be crushed
*Directions
Preheat oven 350 degrees.
Combine cake mixture, oil, orange juice, sugar and eggs.
Blending on speed for two min.
Bake at 350° in 3 floured, parchment-lined layers for about 20 minutes, or until center of cake pops when touched.
Cool in pans for 10 minutes. Removing from pans and allow to cool on cooling racks.
icing
Strain the pineapple juice and set it aside (if the icing seems too thick, you can use it to thin it out a bit).
Mix pineapple with instant vanilla pudding. Stir in a cold whisk. Freeze the cake according to these instructions.
Keep the cake in the refrigerator. I think it’s better the next day.
Enjoy !