Mandarin Orange Cake with Pineapple Cream

This cake is such a big cheat. It's made with boxed cake mix, Cool Whip and boxed pudding. As you know, I don't bake, so this was right up my alley. And the results were fantastic. Everyone from the party wants the recipe. So, if you're feeling a little Sandra Lee ("semi-homemade"--that is an awful show, by the way) then this is the recipe for you.

This is my MIL's recipe that she adapted from Southern Living:

Mandarin Orange Cake

1 pkg yellow cake mix without pudding

1 [11 oz] can mandarin oranges, undrained

4 eggs

½ cup oil

1 [15 oz] can crushed pineapple drained

1 [9oz] carton frozen whipped cream, thawed

1 small pkg vanilla instant pudding

Combine cake mix, oranges, eggs and oil.  Beat 2 minutes at high speed of electric mixer.  Reduce speed to low, beat 1 minute.

Pour batter into 3 greased and floured cake pans (three 9" rounds).  Bake at 350 for 20 minutes.  Cool in pans, remove, cool completely.  [I froze them for several days so they would be easier to frost and frosted them the day we ate them.]

Combine 3 remaining ingredients, beat 2 minutes at medium speed, let stand 5 minutes or until mixture reaches spreading consistency.  I actually refrigerated the frosting

so it would not be so runny.  Spread mixture between layers and on top and sides of cake.  Chill at least 2 hours before serving.  Store in refrigerator.