1/2 cup applesauce

4 eggs

1 can (11 oz.) mandarin oranges in light syrup

Frosting (recipe follows)

 

Preheat oven to 350 deg.  In a large bowl stir together all ingredients until moist.  Beat by hand for 2 minutes.

 

Coat a 13x9x2-inch baking pan with a non-stick spray.  Pour batter into pan.  Bake 30 to 40 minutes until toothpick inserted into center comes out clean.  Cool completely.

 

 

 

1 (8 oz.) container of light whipped topping, thawed

1 pkg. (3.4 oz.) instant vanilla pudding mix

1 can (15 oz.) crushed pineapple in juice

 

In a large bowl, mix together all ingredients until well blended.  Spread over the cake.  Store in refrigerator.

 

Serves 16.

 

*Note from Wanda:  This can be baked in 2 9-inch cake pans for about 25 minutes or until it tests done.  Split the layers in half horizontally and spread with frosting; stack.  She used some orange candy slices as a decoration.  She also says 'This is one of my most decadent tasting cakes that I have made...this was a keeper."