Tuesday, September 22, 2009

Mandarin Orange Cake

Caralie says this cake smells even better than my armpits.

She likes my "armpit cleaner" (deodorant).



1 (18.25 ounce ) box yellow cake mix
3 eggs
1/2 cup oil
2 (11 ounce) cans mandarin orange segments, drained, with juice reserved
1 tsp. orange extract (optional, but recommended)

1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, with juice
1 (3.5 ounce) package instant vanilla pudding mix

Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans.

In a large bowl, combine cake mix, eggs, oil, orange extract, and juice from mandarin oranges. Beat with an electric mixer at low speed for 30 seconds, then medium speed for 2 minutes. Fold in mandarin oranges. Pour batter evenly into 2 pans.

Bake for 35 - 40 minutes, or until toothpick inserted in center comes out clean. Allow to cool. Remove from pans.

To make topping: In a large bowl, beat pineapple with juice and dry pudding mix until well blended. Fold in whipped topping. Spread between cake layers and on top and sides of cake. Store in refrigerator.


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