Orange Whip Cake

Updated: Dec 15, 2018

This cake is as refreshing and light as it looks. Keep it in the fridge so the whipped topping doesnt melt, and enjoy a cool slice of heaven in the middle of summer.

For the cake:

1 box yellow cake mix

1 stick butter (softened)

1 can (14 ounces) mandarin oranges, drained, 1/2 cup juice reserved

4 eggs

1 teaspoon vanilla extract

For the icing:

1 (4 oz.) box vanilla instant pudding mix

1 can (20 oz. can) crushed pineapple, juice reserved

½ cup powdered sugar

8 ounces whipped topping (the whole tub)