Citrus Cake

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Cake Ingredients:

1 package yellow cake mix

½ cup vegetable oil

3 large eggs

1 11-ounce can mandarin orange slices, including liquid

Directions:

  1. Grease and lightly flour two 8 0o 9-inch cake pans.

  2. Blend together all cake ingredients in mixing bowl with electric beater for 30 seconds at slow speed and then for 2 minutes at medium speed.

  3. Divide batter evenly into two prepared cake pans.

  4. Bake in preheated oven at 350° F for approximately 28 to 32 minutes.

  5. Test with cake tester for doneness.

  6. Remove from oven and cool on a rack for 10 minutes.

  7. Remove cake from pan, cover and cool completely.

Icing Ingredients:

1 large container Cool Whip

1 small package vanilla Jell-O Instant pudding

1 large can crushed pineapple, including liquid

Directions:

  1. Mix Cool Whip, instant pudding and entire contents of can of crushed pineapple together until well blended. Set aside in refrigerator.

  2. With a thin sharp knife, slice each cake layer into two layers, resulting in four cake layers.

  3. Place first layer of cake on serving plate and spread with approximately ¼ of the icing mixture. Repeat with each of the next two layers.

  4. Place last layer of cake on top and finish with the remaining frosting. You needn’t be too precise; this cake looks even more delectable with the icing peeking out and spilling down the sides a bit.

  5. Garnish as desired. (Reserve a few orange slices and place them with some greens on top; then add a little coconut to the top or to each layer, if you really love coconut; and/or arrange some lemon leaves around the base of the cake.)

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