You know how its a good thing children are so cute at times because it keeps you from killing them in their developing years? Well, if you happen to have a teenager casting heated glances your way, perhaps you should make this cake as your own life insurance policy. :)
This has always been my favorite cake, although I don't remember Mama actually making it any time other than our yearly family reunion. She would make it three days before, set it at eye level in the fridge (not sure if that was intentional or not), and keep it there, untouched, until the reunion day. It was pure torture.
On the day of the reunion, her father would hook a huge flatbed trailer up to his tractor and pull it up alongside their farmhouse. The ladies would then appear with an assortment of tablecloths and sheets to cover the wagon before everyone started placing their dishes upon our makeshift table. I would watch for two things :my mom's Mandarin Orange Cake and whichever little old lady had deviled eggs with red stuff (paprika) sprinkled on top.
My mother made this cake for our family reunion this year, which was actually canceled due to rain. She lives over half an hour from me, but knowing this was sitting in her fridge was just as torturous as it was when I lived at home.
My mother did this entire tutorial for my blog, took all the pictures I mean. I'm impressed! Mama is.....like......ALMOST...a modern woman now! Look at you, Janie Gail, blogging! ~snickers~
The cast of characters for the cake: Yellow Cake Mix, 11 oz Can Mandarin Oranges, 4 Eggs, 1/2 C oil (Don't worry, recipe at bottom of page).
Grease and flour (Or just use Baker's Joy or Crisco with Flour spray) three eight inch cake pans. Preheat Oven to 350.
Dice mandarin oranges, save the juice because all of that goes in with them.
Combine all ingredients and mix well, about two minutes.
Divide evenly among prepared pans. Bake for thirty minutes or until cakes test done.
Turn out to cool completely.
TIME TO MAKE FROSTING! THE BEST BEST BEST BEST BEST PART!!!! (I really like this frosting!)
Small box vanilla instant pudding, small can crushed pineapple, 13 Oz cool whip. You CAN use sugar free pudding and lite or fat free cool whip here! Don't drain your pineapple!
Mix pudding mix and pineapple together until well blended. Fold in Cool Whip.
Place first layer on plate, top with icing and then place other layer on top, repeat until you have all layers on (this is the easy part, I'm just humoring you here. Go ahead and eat some of the icing, we'll skimp later so you have enough).
Continue until your entire cake is iced!
Put it in the fridge, at eye level of the smallest people in your house just to make the torture complete, and for the next three days remind them its in here with little statements like "Don't you mess with my cake! Thats for the reunion!" each and every time they open the fridge, just to make sure they don't forget its there. :) This is the best summer cake!
Mandarin Orange Cake Recipe
1
box yellow cake mix 1 (11 oz) can
Mandarin oranges diced, undrained
4
eggs
½
c. oil
Mix
all ingredients together well. Pour into 3 greased and floured round cake pans.
Bake at 350° for 30 minutes.
Frosting
1
sm. Box instant vanilla pudding mix 1
(13 oz) cool whip
1
sm. Can crushed pineapple, undrained
Mix
pudding mix and pineapple together with spoon. Fold in cool whip until well
blended. Frost cake. Keep refrigerated. Best if made 1 or 2 days ahead and
refrigerated before serving.
*Be sure to check out my other tutorials on Homemade Banana Pudding, Fried Green Tomatoes, and Buttermilk BIscuits! Tutorials coming soon" Homemade Apple Pie, Southern Milk Gravy, Butter Roll (a dessert), Ho Cake, and more!
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You need: Two cans whole kernel corn, one large can petite diced tomatoes, two cans black eyed peas (I used the ones with jalapeno but if you can't find those regular ones are just fine!), bunch of fresh parsley, two green onions, Small bottle of Zesty Italian dressing (I have large bottle pictured but I made a double batch). 
Drain each can well and dump into a large mixing bowl or dish pan. Chop half of the parsley (you want about 1/2 cup chopped) and both green onions, stir in. Pour the entire bottle of dressing over all. Stir well. YOU'RE DONE! 