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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a very good cake, especially when you live in the desert-as it is served cold. Very good if you like pineapple. Moist and delicious. This recipe was found in a magazine by my daughter, who made up the most delicious frosting to top it off. Ingredients:
1 (18 ounce) package betty crocker super moist yellow cake mix |
1/2 cup vegetable oil |
1/2 cup chopped walnuts |
4 eggs |
1 (11 ounce) can mandarin oranges, undrained |
1 (3 1/2 ounce) french vanilla instant pudding |
1/2 pint whipping cream, plus enough cold milk to make 2 cups |
1 (16 ounce) can crushed pineapple, well drained |
Directions:
1. Heat oven to 350°F Grease bottom only of 13x9 pan; lightly flour.
2. Beat cake mix, oil, nuts, eggs, and oranges in a large bowl with mixer on low speed two minutes. Pour into pan.
3. Bake 30-35 minutes.
4. Cool 1 Hour.
5. Make frosting while cake is cooling: Mix instant pudding with the 1/2 pint whipping cream and cold milk. Beat until thick with mixe. When thick, add the well drained crushed pineapple.
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