Monday, December 10, 2012

Super yummy orange cake

1 box yellow cake mix
1/2 cup vegetable oil
1 can (29 oz) mandarin orange segments, drained (reserve 1/3 cup liquid)
4 eggs
1 box (4-serving size) vanilla instant pudding and pie filling mix
½ to 1 teaspoon orange extract
1 tub frozen (thawed) whipped topping

1.  Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray pan bottom only.  I use two 9” round pans.
2.  In large bowl, beat cake mix, oil, 1/3rd of the orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.  Pour into pan.
3.  Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4.  To make frosting, stir together remaining orange segments, dry pudding mix and orange extract. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

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