Mandarin Orange Cake

Cake:

Mix the first four ingredients on low for 30 seconds then high for 3 minutes. Pour into a sprayed 13×9 inch pan. Bake at the temperature specified on the cake mix for approximately 40 minutes, testing with a toothpick in the middle till it comes out clean.

While the cake is baking, squeeze the juice from the pineapple and save the two in separate containers. As soon as the cake is done, poke holes all over it with a dinner fork. Starting in the middle and highest part of the cake slowly pour the pineapple juice over the HOT cake, letting it soak in. Cool completely on a wire rack then top it with the topping (recipe below) and refrigerate for a couple of hours, preferably overnight.

Topping:

Right before topping the cake, mix the whole container of whipped topping with the squeezed pineapple and vanilla pudding mix till thoroughly combined and then spread over the cooled cake.

Note: You really must let the cake sit for at least a couple of hours in the fridge after topping it, in order to allow the graininess of the pudding mix to meld into the whipped topping.

Enjoy!