| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix |
| 1 |
pk |
Vanilla Instant Pudding and pie filling mix (4-serving) |
| 4 |
|
Eggs |
| 1 |
c |
Orange Juice |
| 1/3 |
c |
Oil, Crisco; or Puritan |
| 1 |
tb |
Orange Peel;grated |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Orange Juice |
INSTRUCTIONS
CAKE
GLAZE
1. 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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