This is my favorite recipe because it is very easy but looks beautiful when you are finished.
Mix Duncan Hines Yellow butter cake (dry mix)
½ cup oil
one 11 oz. can of drained mandarin oranges (reserve liquid) with mixer until blended.
Spray cake pan with Pam cooking spray and divide into two 9-inch round cake pans.
No Calories if consumed with friends, lol!!
Bake at 350º for 25-30 minutes or until toothpick comes out clean, do not over bake.
Cool 10 minutes before removing from pan, place on wire rack until cool.
Slice completely cooled cakes horizontally to make 4 layers. (Cut one at a time, frost, then layer.)
While cake is baking, mix frosting/filling, use 20 oz. Cool Whip, 6 oz. vanilla instant pudding (do not add milk), and 1 large can of crushed pineapple in heavy syrup, drained (reserve liquid).
To layer, start with 1 layer of cake, spread with filling. Peel and thinly slice a banana, arranging until top is covered. Add second half of cake layer; repeat until 4th layer is on top. Do not add banana to this layer. Frost top and sides with frosting/filling. Top with mandarin orange sections (reserve liquid), maraschino cherries may also be used. Refrigerate until cold through. Enjoy! (Keep leftover cake refrigerated.)
With reserved liquid make Jello substituting reserved juices for water.
Also, any leftover filling/frosting can be mixed with cooked rice for Glorified Rice.