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 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

Printed from tasteofhome.com Oct 6, 2008

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On-The-Green Cake cont.

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.

Yield: 12-15 servings.