A lemon cake mix souped-up with mandarin oranges, pudding, pineapple and whipped topping. Quick, easy and good. Always a hit!
Original recipe makes 1 – 9×13 inch pan
Ingredients
1 (18.25 ounce) package lemon cake mix
1 (11 ounce) can mandarin oranges, with juice
1/2 cup sour cream
4 eggs
1 (3.5 ounce) package instant French vanilla pudding
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
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PREP
10 mins
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COOK
30 mins
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READY IN
40 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9×13 inch pan.
- In a large bowl, mix together the cake mix, madarin oranges with juice, sour cream and eggs until smooth and creamy. Spread batter evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean.
- To make the frosting, stir together the pineapple and instant pudding mix in a medium bowl. Fold in whipped toping. Frost cooled cake.
Nutrition
Calories: 176 kcal
Carbohydrates: 26.8 g
Cholesterol: 43 mg
Fat: 6.8 g
Fiber: 0.4 g
Protein: 2.8 g
Sodium: 229 mg