Mandarin Orange Cake

Ingredients

• 11 oz mandarin orange segents drained canned
• 16 oz pineapple crushed canned
• 3  egg whites 
• 3.5 oz vanilla pudding mix instant
• 0.5 cup oil 
• 1 cup coconut or sweetened divided flaked
• 8 oz non-dairy whipped topping frozen thawed
• 18.5 oz duncan hines classic decadent cake mix white

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan
• hand mixer
• toothpicks

Directions

1. Combine cake mix, reserved juice, egg whites and oil. Blend with an electric mixer on medium speed for 2 minutes, until creamy. Fold in oranges; pour into a greased and floured 13"x9" baking pan.
2. Bake at 350 degrees for 25 to 35 minutes, until a toothpick in the center comes out clean.
3. Place pan on a wire rack to cool completely.
4. Pour pineapple and its juice into a medium bowl; stir in pudding mix. Fold in whipped topping and 1/2 cup coconut.
5. Mix well; chill while cake is cooling.
6. Spread over top and sides; sprinkle with remaining coconut.
7. Serve immediately or keep refrigerated.