Pineapple Layer Cake
For the icing, mix the pudding and pineapple together. Gently fold in the whipped topping. Ice between the two layers and on the top and sides of the cake. Store in the refrigerator, tightly covered. Yields about 16 servings.
- 1 18-ounce package yellow cake mix
- 1 11-ounce can mandarin oranges, drained
- 1 3-ounce package instant vanilla pudding
- 1 20-ounce can crushed pineapple, drained
- 1 12-ounce carton frozen whipped topping, thawed
For the icing, mix the pudding and pineapple together. Gently fold in the whipped topping. Ice between the two layers and on the top and sides of the cake. Store in the refrigerator, tightly covered. Yields about 16 servings.