MANDARIN ORANGE CAKE

Mandarin Orange Cake image

Number Of Ingredients 10

1 package Betty Crocker SuperMoist yellow cake mix
1/2 cup vegetable oil
1/2 cup chopped walnuts
4 eggs
1 can (11 ounces) mandarin orange segment, , undrained
Pineapple Topping
1 can (20 ounces) crushed pineapple chunks, undrained
1 package (4-serving size) instant vanilla pudding and pie filling mix
1/2 to 1 teaspoon grated orange peel, if desired
1 cup frozen (thawed) whipped cream

Steps:

1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour. 2 Beat cake mix, oil, walnuts, eggs and orange segments (with juice) in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan. 3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread Pineapple Topping over top of cake. Store covered in refrigerator.Pineapple ToppingMix pineapple, pudding mix (dry) and orange peel. Gently stir in whipped topping.High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 1/3 cup all-purpose flour to dry cake mix. Decrease oil to 2 tablespoons. Chop walnuts into small pieces. Beat on low speed 4 minutes. Bake 33 to 38 minutes.1 Serving: Calories 325 (Calories from Fat 135) Fat 15g (Saturated 3g) Cholesterol 60mg Sodium 330mg Carbohydrate 44g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 2% Vitamin C 8% Calcium 8% Iron 4%.Betty's Tip For an extra-special touch, adorn this sensational cake with curly strips of orange peel. Or sprinkle with toasted coconut (page 36) to enhance the tropical flavors of the cake and frosting.

Nutrition Facts : Nutritional Facts Serves