Whatever you want to call it
It is delicious!
Cake Ingredients
1 box yellow cake mix (Duncan Hines)
1-- 11 oz. can Mandarin Oranges (in juice)
4 eggs if extra large or fresh hen eggs I suggest you use 3
1 cup Crisco oil
Preheat Oven to 350 degrees
This makes a 4 Layer Cake:
Mix all cake ingredients together.
Pour into prepared pans and bake 30 minutes or until toothpick inserted comes out clean.
Remove and cool on rack
Optional: You may while cake is still hot prick holes all over the top and lightly pour
the pineapple juice all over the top for a very rich and moist cake. Then cool before
frosting.
Frosting Ingredients
1 large can crushed pineapple, drained well
1 small pkg. instant vanilla pudding (Jello)
1/2 cup chopped nuts pecans or walnuts (optional)
Make your Frosting:
Prepare your instant pudding according to package directions
Optional: You may choose to leave the milk out of the pudding for a thicker frosting,
Just add the powdered pudding to the pineapple and cool whip mixing together. Add some
of the reserved pineapple juice if you need additional moisture.
Mix all ingredients together.
Spread between layers and on top.
Keep refrigerated.
Tips:
You can use a butter cake mix for richer flavor or a white cake mix
Substitutions:
2 sticks softened butter for the 1 cup oil.
Crushed Pineapple in natural juice or in heavy syrup. You will drain either way.
I used unsweetened crushed pineapple but you could add the pineapple in heavy syrup if you want a sweeter frosting
Even though you will be draining the juice the fruit will still be sweeter.
Be sure to reserve your pineapple juice to use (should you decide to drizzle on top of cake or add to
frosting. You may even drink it like I do.
Optional: You may choose to leave the milk out of the pudding for a thicker frosting,
Just add the powdered pudding to the pineapple and cool whip mixing together. Add some
of the reserved pineapple juice if you need additional moisture.
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