Tropical Pineapple Pudding Cake
1 (15 oz.) can mandarin oranges in light syrup
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
HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Drain oranges, reserving syrup. Set aside 18 orange segments for garnish.
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.
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.
Serving Size (1 slice), Calories 250 (Calories from Fat 100), Total Fat 11g (Saturated Fat 5g, Trans Fat g), Cholesterol 40mg, Sodium 280mg, Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 26g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.