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Recipe of the Week

Pineapple Orange Sunshine Cake


1 (2-layer) package yellow cake mix

4 eggs

1 (11-ounce) can Mandarin Oranges in light syrup

1 (15-1/2-ounce) can crushed pineapple in juice

1 (8-ounce) container frozen whipped topping, thawed

1 (3 l/2-ounce) package vanilla instant pudding mix


   Stir the cake mix, eggs and oranges in a bowl until moistened. Beat by hand for 2 minutes. Pour into a 9×12-inch cake pan coated with nonstick cooking spray. Bake at 350 degrees for 30 to 40 minutes or until a wooden pick inserted in the center comes out clean.

   Let stand until completely cool. Combine the pineapple, whipped topping and pudding mix in a bowl and mix well. Spread over the cooled cake. Chill, covered, until serving time. Serves 15.

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Raven Trevathan

Administrative Assistant

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