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Mandarin Orange Cake
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1 can (11 ounces) mandarin oranges, undrained
1 package (18-1/4 ounces) yellow cake mix
1/2 cup vegetable oil
4 eggs
1 teaspoon orange extract
TOPPING:
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed
Drain oranges, reserving juice. Set oranges aside. In a large mixing bowl, beat
the cake mix, oil, eggs, orange extract and reserved juice on low speed for 30
seconds. Beat on medium for 2 minutes. Transfer to a greased 13-in. x 9-in.
baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near
the center comes out clean. Cool completely on a wire rack. For topping, in a
bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until
soft-set. Fold in pineapple and reserved oranges, then fold in whipped topping.
Frost the cake. Refrigerate for at least 1 hour before serving.
Yield: 12-16 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |