TATIANA'S WATERGATE VANILLA ORANGE CAKE 3 eggs 3/4 cup vegetable oil 1 cup mandarin oranges; drain and reserve juice 1 packet yellow or white cake mix Frosting: 3 ounces instant vanilla pudding mix 8 ounces frozen non-dairy topping 20 ounces crushed pineapple; drained Garnish: 1/2 cup coconut 1/2 cup chopped nuts Beat the eggs, oil and reserved juice of the oranges together. Add cake mix and beat 3 minutes. Fold in oranges. Grease two 9-inch layer cake pans or a 9 x 13 inch baking pan. Dust with flour and bake according to package directions or until a toothpick inserted in the center comes out clean. Cool. Frosting: Mix together the pudding mix and thawed whipped topping. Fold in drained pineapple. Spread on cooled cake. Sprinkle with coconut and chopped nuts.
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