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, Pennsylvania
- 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
- 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 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.
Originally published as On-The-Green Cake in Taste of Home April/May 2002, p37
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