| Mandarin Orange Cake |
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1 package Betty Crocker SuperMoist yellow cake mix
1/2 cup vegetable oil
1/2 cup chopped walnuts
4 eggs
1 - 11 oz can mandarin orange segments -- undrained
Pineapple Topping:
1 - 20 oz can crushed pineapple -- undrained
1 - 4 serving package instant vanilla pudding
1/2 tsp. grated orange rind (optional) **I omitted this** -- (1/2 to 1)
1 cup Cool Whip (thawed)
1/2 cup vegetable oil
1/2 cup chopped walnuts
4 eggs
1 - 11 oz can mandarin orange segments -- undrained
Pineapple Topping:
1 - 20 oz can crushed pineapple -- undrained
1 - 4 serving package instant vanilla pudding
1/2 tsp. grated orange rind (optional) **I omitted this** -- (1/2 to 1)
1 cup Cool Whip (thawed)
Heat oven to 350. Grease and flour bottom only of 13 x 9 pan.
Beat cake mix, oil, nuts, eggs and orange segments (with juice) in large bowl with mixer at low speed for 30 seconds. Beat on medium for 2 minutes. Pour into pan.
Bake 30 to 35 minutes till toothpick inserted in center comes out clean. ** I had to bake mine at total of 45 minutes**. Cool completely, about one hour. Spread pineapple topping ove top of cake. Store covered in refrigerator.
PINEAPPLE TOPPING : Mix pineapple, pudding mix,(dry) and orange peel. Gently stir in cool whip.
Stacy's Notes - Made this for Easter 2005. It was ok, but not outstanding. I baked it in my 9x13 pyrex dish (to carry it to a get-together), and I just used cooking spray to coat the pan, and no flour. I think I may have overbaked the cake portion.I used canola oil rather than vegetable oil, maybe that made the difference, but I doubt it. I checked it at 30 minutes, and it was still wiggly in the middle, so I put it back for 5 minutes. When I checked it at 35, it was totally done, so I think I overbaked it a bit. The topping was great - only used 1 cup of Cool Whip (not the entire 8 oz container) and left out the grated orange rind. Also used french vanilla pudding, as that was what I had on hand. It tastes good, but not as moist (the cake portion) as I had hoped.
Beat cake mix, oil, nuts, eggs and orange segments (with juice) in large bowl with mixer at low speed for 30 seconds. Beat on medium for 2 minutes. Pour into pan.
Bake 30 to 35 minutes till toothpick inserted in center comes out clean. ** I had to bake mine at total of 45 minutes**. Cool completely, about one hour. Spread pineapple topping ove top of cake. Store covered in refrigerator.
PINEAPPLE TOPPING : Mix pineapple, pudding mix,(dry) and orange peel. Gently stir in cool whip.
Stacy's Notes - Made this for Easter 2005. It was ok, but not outstanding. I baked it in my 9x13 pyrex dish (to carry it to a get-together), and I just used cooking spray to coat the pan, and no flour. I think I may have overbaked the cake portion.I used canola oil rather than vegetable oil, maybe that made the difference, but I doubt it. I checked it at 30 minutes, and it was still wiggly in the middle, so I put it back for 5 minutes. When I checked it at 35, it was totally done, so I think I overbaked it a bit. The topping was great - only used 1 cup of Cool Whip (not the entire 8 oz container) and left out the grated orange rind. Also used french vanilla pudding, as that was what I had on hand. It tastes good, but not as moist (the cake portion) as I had hoped.
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printed on: May 5, 2024 |