Luscious Mandarin Orange Cake |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Also from Betty Crocker - what can I say she is my hero! :) Ingredients:
1 (18 ounce) box yellow cake mix |
1/2 cup vegetable oil |
1/2 cup chopped walnuts, if desired |
1 (11 ounce) can mandarin orange segments, undrained |
4 eggs |
1 (20 ounce) can crushed pineapple, undrained |
1 (6 ounce) box vanilla flavor instant pudding and pie filling mix, mix |
1/2-1 teaspoon grated orange peel, if desired |
1 cup frozen whipped topping (thawed) |
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan, or lightly spray.
2. In large bowl, beat cake mix, oil, walnuts, orange segments, and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.
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