8ozfrozen whipped topping(use dairy free if you need to)
20zcan crushed pineapple with juice
3.5ozpackage instant vanilla pudding mix
Instructions
Preheat your oven to 350F
Grease the sides and line the base of 9x13 inch pan with parchment paper.
In a bowl combine cake mix, eggs, butter, and mandarin oranges with the juice.
mix until combined and pour into the cake pan.
Bake for 35 to 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. While the cake is cooling you can make the topping.
Add whipped topping, pineapple with juice and dry pudding mix to a bowl and mix together until blended.
Spread topping over the top of the fully cooled cake and serve.
The cake will keep in the fridge for a day or two, but it will get soggy eventually so it's best to eat it soon after adding the topping.
If you want to make it ahead I suggest you prepare and add the topping near to the time you plan to serve it.
Nutrition Facts
Gluten Free Orange Cake {Pig Pickin' Cake}
Amount Per Serving (260 g)
Calories 639
* Percent Daily Values are based on a 2000 calorie diet.