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Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 350 degrees F. Butter three 8 or 9 inch cake pans and flour or line with parchment paper; set aside.
Step 2
Add the cake mix, oil and eggs to the bowl of a mixer and mix on low until blended.
Step 3
Reserve a couple of the oranges for garnish if desired. Add the remaining oranges with their juice, blend in on low then mix on medium speed for about 2 minutes.
Step 4
Divide evenly into the three prepared cake pans and bake at 350 degrees F for about 20 to 25 minutes, or until a toothpick inserted in the middle comes back clean.
Step 5
Let cool in the pan for 15 minutes, then turn out onto a cake rack to cool completely.
Step 6
Blend together the instant pudding and crushed pineapple; set aside for 5 minutes. Gently fold in the whipped topping and spread in between the layers, frosting the sides and top of the cake.
Step 7
Garnish the top with a sprig of mint and the reserved orange segments, if desired.
Step 8
Cover and refrigerate overnight. Store any leftovers in the fridge.
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