Pineapple-Orange Cake

Name: Pineapple-Orange Cake
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 12 13x9, 12 serving(s)
Ingredients: 510.29 g package Betty Crocker Super Moist yellow cake mix; 118.29 ml vegetable oil; 118.29 ml chopped walnuts; 4 eggs; 311.84 g can mandarin oranges, undrained; 96.38 g French vanilla instant pudding; 236.59 ml whipping cream, plus enough cold milk to make 2 cups; 453.59 g can crushed pineapple, well drained

Submitted by out of here

"This is a very good cake, especially when you live in the desert--as it is served cold. Very good if you like pineapple. Moist and delicious. This recipe was found in a magazine by my daughter, who made up the most delicious frosting to top it off."

Download

photo by out of here

Ready In:: 1hr 10mins
Ingredients:: 8
Yields:: 12 13x9
Serves:: 12

ingredients

Cake ingredients
510.29 g package Betty Crocker Super Moist yellow cake mix
118.29 ml vegetable oil
118.29 ml chopped walnuts
4 eggs
311.84 g can mandarin oranges, undrained
Frosting ingredients
96.38 g French vanilla instant pudding
236.59 ml whipping cream, plus enough cold milk to make 2 cups
453.59 g can crushed pineapple, well drained

directions

Heat oven to 350°F Grease bottom only of 13x9 pan; lightly flour.
Beat cake mix, oil, nuts, eggs, and oranges in a large bowl with mixer on low speed two minutes. Pour into pan.
Bake 30-35 minutes.
Cool 1 Hour.
Make frosting while cake is cooling: Mix instant pudding with the 1/2 pint whipping cream and cold milk. Beat until thick with mixe. When thick, add the well drained crushed pineapple.