Mix together at medium speed for 2 minutes the cake mix, mandarin oranges, juice, Wesson oil, and eggs. Put in three 9 inch cake pans or a 9x13 inch pan, greased. Bake at 350° for 30-35 minutes.
Mix together Cool whip, crushed pineapple, and pudding on low speed for 2 minutes. Keep refrigerated. Will keep well for 3 or 4 days.
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|Serving Size: 1 Recipe (1557g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 2501 (53%)|
|Amt Per Serving||% DV|
|Total Fat 277.9g||371 %|
|Saturated Fat 54g||270 %|
|Monounsaturated Fat 154.3g|
|Polyunsanturated Fat 54.1g|
|Cholesterol 759.7mg||234 %|
|Sodium 3745.9mg||129 %|
|Potassium 1401.2mg||37 %|
|Total Carbohydrate 514.7g||151 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 502.8g|
|Protein 54.4g||78 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4712
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