| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
|
Box yellow cake mix |
| 1/2 |
c |
Oil |
| 4 |
|
Eggs |
| 1 |
cn |
Mandarin oranges in juice |
| 1 |
|
Container; (12 ounce) Cool Whip ® |
| 1 |
pk |
(large) vanilla instant pudding mix |
| 1 |
|
Container; (8 ounce) sour cream |
| 1 |
cn |
(20 ounce) crushed pineapple with juice |
INSTRUCTIONS
FROSTING
Combine cake mix, oil, eggs and oranges and mix on medium speed of electric
mixer for 2 minutes (the oranges with juice take the place of the water).
Bake in 3 pans at 325 ° for 15-20 minutes. Cool on racks. Fill and frost
the top of the cake (not sides) with the following frosting;
Mix Cool Whip®, vanilla pudding, sour cream and pineapple. Frost Cake. Keep
cake chilled. (This cake freezes well).
Submitted to cookbook by Marilee Horton.
Recipe by: Vista Suburban Women's Cookbook (published in 1982)
Posted to recipelu-digest Volume 01 Number 550 by PLK1028 <PLK1028@aol.com>
on Jan 18, 1998
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