Pig Pickin' Cake

This recipe comes from my Aunt Joanie, who got it from a daughter-in-law, who got it from...heck, I don't know! Anyway, I made it for my mom's 67th (!!!) birthday today, and all but this much is left. VERY light and tasty!

Cake:

18 oz. yellow cake mix

11 oz. can mandarin oranges with juice

4 eggs

1/4 cup vegetable oil

Preheat oven to 350 degrees. Grease and flour two 9" round cake pans. In mixing bowl, combine cake mix, mandarin oranges with juice, eggs and oil. Beat for 2 minutes with electric mixer. Pour into pans and bake for 20-25 minutes or until toothpick comes out clean. Cool in pan 5 minutes. Turn out of pans and finish cooling on racks.

Topping:

9 oz carton Cool Whip, thawed

8 oz can crushed pineapple with juice

3.4 oz box instant vanilla pudding11 oz can mandarin oranges, drained for garnish

In a mixing bowl fold together Cool Whip, pineapple with juice and vanilla pudding. Fill and frost cake. Then watch it disappear! Refrigerate any leftovers...if there are any.

Sarah's Note: I added more cream and pineapple to the topping to ensure there was enough to generously cover a layer cake...and it's good enough any extra pineapple fluff can be used as fruit dip. Yummy!