Tuesday, July 12, 2011

MANDARIN ORANGE CAKE


A soft yellow cake topped with a creamy pineapple and pudding
layer creates a lovely summer dessert.


Start with a yellow cake mix, add eggs, oil and orange juice
and beat together.


Fold in mandarin oranges sections.


Looks wonderful in the baking pan.


A beautiful texture and golden hue.


Lush and creamy topping.


Just slice and serve.

1 can (11oz.) mandarin oranges
1 pkg. (18 oz.) yellow cake mix
4 eggs
¾ cup vegetable oil

Drain oranges and reserve juice.  In mixing bowl, combine
dry cake mix, eggs, oil and juice.  Beat with electric mixer until
smooth.  Fold in orange sections.  Pour into greased and floured
11 x 17 - inch baking pan.
Bake in preheated 350° oven for 18 to 20 minutes
or until lightly browned.  Cool.

TOPPING

1 can (20 oz.) crushed pineapple in juice
1 pkg. (3½ oz.) instant vanilla pudding
1 carton (8 oz.) frozen whipped topping, thawed

In medium mixing bowl, combine crushed pineapple and pudding mix.
Stir or whisk together until blended and mixture is thickened.
Fold in whipped topping; spread over cooled cake and refrigerate.

No comments:

Post a Comment