On-The-Green Cake
There's nothing rough about making this yummy cake. Guests at our golf dinner never suspected that it started with a convenient boxed mix. They were delighted with the golf green motif, the cake's fruity flavor and the fluffy icing.
-Sue Ann O'Buck, Sinking Spring, Pennsylvania12-15 ServingsPrep: 20 min. + chilling Bake: 30 min. + cooling
Ingredients
- 1 package yellow cake mix (regular size)
- 1 can (11 ounces) mandarin oranges
- 1 can (20 ounces) crushed pineapple
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 package (3.4 ounces) instant vanilla pudding mix
- 3 to 6 drops green food coloring
- 1 wooden skewer (about 6 inches)
- 1 Chuckles candy
- 1 miniature white marshmallow
Directions
- Prepare cake batter according to package directions. Drain oranges,
- reserving 2 tablespoons juice; set juice aside. Stir oranges into
- the batter. Pour into a greased 13-in. x 9-in. baking dish. Bake at
- 350° for 30-35 minutes or until a toothpick inserted near the
- center comes out clean. Cool on a wire rack.
- Using a toothpick, poke holes into the cake about an inch apart.
- Drain pineapple, reserving 2 tablespoons juice; set pineapple aside.
- Combine the reserved orange and pineapple juices; pour over cake.
- Refrigerate until chilled.
- In a bowl, combine whipped topping and pudding mix. Remove 1 cup to a
- small bowl; add food coloring. Pipe onto cake in a kidney bean shape
- to form a putting green. Fold pineapple into the remaining whipped
- topping mixture; spread over unfrosted portion of cake.
- Insert wooden skewer into putting green for the pin. Cut candy into a