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    "result": {"data":{"post":{"id":"cG9zdDo5MTk=","uri":"/recipes/view/mandarin-orange-cake/","excerpt":"<p>So delicious!  Keeps nicely in fridge for a few days.</p>\n","content":"\n<blockquote class=\"wp-block-quote\"><p>Cook Time: 30-40 minutes</p><p>Servings: 20</p></blockquote>\n\n\n\n<p class=\"has-small-font-size\"><em>Submitted by quickchef</em></p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>DESCRIPTION</strong></p>\n\n\n\n<p>So delicious!  Keeps nicely in fridge for a few days.</p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>INGREDIENTS</strong></p>\n\n\n\n<ul><li>1 yellow cake mix</li><li>1/2 cup oil</li><li>4 eggs</li><li>1 &#8211; 11 ounce can mandarin oranges</li><li>1/2 cup chopped nuts (optional)</li><li>1 &#8211; 20 ounce can crushed pineapple, drained</li><li>1 &#8211; 4 ounce package vanilla instant pudding</li><li>1 &#8211; 8 ounce tub Cool Whip</li></ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>DIRECTIONS</strong></p>\n\n\n\n<p>Preheat oven to 325 degrees F.  Mix ingredients for cake and pour into greased 9&#215;13 inch pan.  Bake 30 to 40 minutes (do not overbake).  Frosting:  Combine pudding and pineapple together; fold in Cool Whip.  Spread on cooled cake.  Keep refrigerated.</p>\n\n\n","title":"Mandarin Orange Cake Recipe","date":"January 01, 2019","categories":{"nodes":[{"uri":"/recipes/view/category/baking/","name":"Baking"},{"uri":"/recipes/view/category/cakes/","name":"Cakes"},{"uri":"/recipes/view/category/fruit/","name":"Fruit"},{"uri":"/recipes/view/category/fruit-cakes/","name":"Fruit Cakes"}]},"featuredImage":null}},"pageContext":{"id":"cG9zdDo5MTk="}},
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