Pineapple OrangeCake |
| Name: |
TRACY BLOCHER |
| Base: |
FAIRCHILD AFB WA |
| Recipe: |
Cake: 1 box yellow butter cake mix; 4 eggs; 1 small can mandarine oranges with juice; 1/2 cup cooking oil
Filling: 1 large ctn. whipped topping; 1 (3.4 oz) box vanilla instant pudding; 1 20 oz. can crushed pineapple
For cake: beat together all ingredients until well blended and smooth. Spoon into 3 (8 inch) cake pans that have the bottoms lined with waxed paper. Bake at 350 degrees for about 25 minutes. Cool completely.
For filling: combine crushed pineapple with juice and pudding mix. Fold in the whipped topping. Spread between layers and on top of cake. Put in refrigerator overnight (best if set up for 24 hours).
Yield: 16 - 18 servings. |
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