| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Cakes |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
(18 1/4 oz) white cake mix |
| 2 |
|
Eggs |
| 1/3 |
c |
Unsweetened applesauce |
| 1 |
cn |
(11 oz) mandarin Oranges, Undrained |
| 1 |
|
Container Frozen whipped topping, Thawed |
| 1 |
cn |
(8 oz) crushed pineapple, Undrained |
| 1 |
pk |
(3.4 oz) instant vanilla Pudding mix |
INSTRUCTIONS
In a mixing bowl, combine the cake mix, eggs, applesauce and oranges. Beat
on low speed for 30 seconds; beat on medium for 2 minutes. Pour into two
greased and floured 9-in round cake pans. Bake at 325 degrees for 30
minutes or until a wooden pick inserted near the center comes out clean.
Cool in pan for 10 minutes: remove to a wire rack to cool completely. In
another mixing bowl, beat whipped topping, pineapple and pudding mix. Spead
between layers and over top and sides of cake. Chill Yield 12 servings.
From Country Woman for May/June 1996. From the database of Beth Lane.
Posted to MC-Recipe Digest V1 #524 by Nancy Berry <nlberry@prodigy.net> on
Mar 19, 1997
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