Pineapple Cream Cake
1 box yellow cake mix
1 11oz. can mandarin oranges, drained
1 15oz. can crushed pineapple, save juice
1/2 cup mayonnaise
1 12oz. carton whipped topping, thawed
2 small pkgs instant vanilla pudding
In a large bowl combine cake mix, eggs, mandarin oranges, reserved pineapple juice and mayonnaise. With an electric mixer on medium speed, beat 5 minutes or until blended.
Pour into a 9 X 13 cake pan that has been greased and floured or sprayed with flour spray.
Bake 350F degrees for 25 to 30 minutes or until a toothpick comes out clean. Let cool thoroughly.
Topping: In a bowl combine whipped topping, pudding mix and crushed pineapple juice. Mix well with spoon and spread on cake. Keep cake in refrigerator.
Have a great day!