Pineapple Orange Pound Cake-dh
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Desserts | 12 | Servings | |
INGREDIENTS
| 1 | Duncan Hines Moist Deluxe | |
| Pineapple Supreme Cake | ||
| Mix | ||
| 1 | Vanilla Instant Pudding and | |
| pie filling mix | ||
| 4-serving | ||
| 4 | Eggs | |
| 1 | c | Orange Juice |
| 1/3 | c | Oil, Crisco or Puritan |
| 1 | T | Orange Peel, grated |
| 1/3 | c | Sugar |
| 1/4 | c | Orange Juice |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease and flour 10-inch Bundt pan. 2. For cake, combine cake mix, pudding mix, eggs, 1 cup orange juice, oil and orange peel in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 25 minutes in pan. Invert onto serving plate. 3. For glaze, combine sugar and 1/4 cup orange juice in small saucepan. Simmer 3 minutes. Brush warm glaze on cake. Source: Duncan Hines Treasury of Baking-1992 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Feb 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 65.8mg
Sodium: 41mg
Potassium: 80.8mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: 7.9g
Protein: 2.7g