Printable | Taste of Home

On-The-Green Cake

1 package (18-1/4 ounces) yellow cake mix
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

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

Printed from tasteofhome.com Oct 6, 2008

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On-The-Green Cake cont.

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 triangle; attach to top of skewer for flag. Cut
marshmallow in half and roll into a ball; place on green. Refrigerate
until serving.

Printed from tasteofhome.com Oct 6, 2008

On-The-Green Cake

Yield: 12-15 servings.