Tropical Pineapple Pudding Cake

From PILLSBURY BAKING
Makes 18 Pieces

Serve Tropical!

INGREDIENTS

Non-stick cooking spray
1 (15 oz.) can mandarin oranges in light syrup
1 package PILLSBURY Moist Supreme Yellow Premium Cake Mix
1/2 cup Vegetable Oil
4 eggs
1 (20 oz.) can crushed pineapple in juice
1 (3.4 oz.) package instant vanilla pudding & pie filling mix
1 (8 oz.) container frozen whipped topping, thawed

DIRECTIONS

1.Heat oven to 350 degrees. Coat 13 x 9-inch baking pan with non-stick cooking spray. Drain oranges, reserving syrup. Set aside 18 orange segments for garnish.

2.Combine cake mix, oil, eggs, and reserved syrup in large bowl. Beat with mixer on low speed until evenly moistened. Beat on medium speed 1 minute. Add remaining orange segments. Beat 1 minute. Spread evenly in prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

3.Combine pineapple and pudding mix in large bowl. Beat with mixer on medium speed until blended. Add whipped topping. Beat on medium speed until blended. Spread over top of cake. Garnish with reserved orange segments. Cover and chill at least 1 hour before serving.

Find this recipe and more holiday treats at pillsburybaking.com