Here is my little place on the web where I can share all my favourite recipes, and randomly some other little tidbits that I might find helpful or simply amusing.
All of these recipes have been kitchen tested and approved by me. Except the ones you dislike. I have no idea where those came from.
Tuesday, May 31, 2011
I gotta tell ya, this is one super yummilicious doctored up cake mix. If you don't tell anyone, they would never know. Shhhhh
FOR THE CAKE:
1 box(18.25 Oz. Box) Yellow Cake Mix
1 stickMargarine (softened)
1 can(14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
1 teaspoonVanilla Extract
FOR THE TOPPING:
1 package(4 Oz. Box) Vanilla Instant Pudding Mix
1 can(20 Oz. Can) Crushed Pineapple, Juice Reserved
½ cupsPowdered Sugar
4 ounces, fluidFrozen Whipped Topping (such As Cool Whip)
Extra Mandarin Orange Slices, For Garnish
Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes 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 inch baking pan and bake for 25 to 30 minutes, 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.