Mandarin orange cake

Another delicious offering from Sharon Wilson.

1 yellow or lemon cake mix
1 extra egg
1 large can mandarin oranges
Juice from the can of oranges

Prepare the cake as directed, with the following changes:

Use one more egg than the package calls for
Substitute the juice from the mandarin oranges for the water
Stir the mandarin oranges into the batter

Bake for 40 minutes at 350F in a 9×12 pan.


1 small container Cool Whip, thawed
1 small banana pudding
2/3 C crushed pineapple

Do not frost until the cake cools.