** Recipe from The Pioneer Woman **
Cake:
* 1 box yellow cake mix
* 1 stick margarine (softened) - NOT butter!
* 1 can (14 oz.) mandarin oranges, drained, 1/2 c. juice reserved
* 4 eggs
* 1 tsp. vanilla extract
Topping:
* 1 package (4 oz.) vanilla instant pudding mix
* 1 can (20 oz.) crushed pineapple, juice reserved
* ½ c. powdered sugar
* 4 oz. frozen whipped topping, thawed
* extra mandarin orange slices, for garnish
Preheat oven to 350. For the cake, combine cake mix, margarine, 1/2 c. juice from the mandarin oranges, eggs, and vanilla. Beat for 4 min. on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13" baking pan and bake for 25-30 min, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter. Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours. To serve, cut cake into squares and top each square with a mandarin orange slice.
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