1 box yellow cake mix
1/2 cup vegetable oil
1 can (29 oz) mandarin orange segments, drained (reserve 1/3 cup liquid)
1 box (4-serving size) vanilla instant pudding and pie filling mix
½ to 1 teaspoon orange extract
1 tub frozen (thawed) whipped topping
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray pan bottom only. I use two 9” round pans.
2. In large bowl, beat cake mix, oil, 1/3rd of the orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
3. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. To make frosting, stir together remaining orange segments, dry pudding mix and orange extract. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.