1 18.25 Oz. box yellow cake mix without pudding
1/2 Cup vegetable oil
1-11 Oz. can mandarin oranges, un-drained
Combine cake mix, egg and oil in a large mixing bowl. Beat at med. speed of an electric mixer until well blended. Add oranges, beating just until combined. Pour batter evenly into 3 greased and floured 8” round cake pans-bake 350’F. for 20 to 25 minutes. Cool layers in pan 10 min. remove from pan and cool completely.
Spread frosting between layers and on top of sides of cooled cake. Refrigerate over night.
1-3.5 Oz. box instant vanilla pudding mix
1-20 Oz. can crushed pineapple, un-drained
1-(8 Oz.) carton frozen whipped topping-thawed
Combine pudding mix and pineapple in a med. mixing bowl. Beat at med. speed of mixer until blended. Add whipped topping-mixing well.
Frosts three layers.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!