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Giant Pineapple-Orange Cake Recipe

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This recipe for Giant Pineapple-Orange Cake, by , is from Phi Sig Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Breeden
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Moist Yellow Cake Mixes
2 small cans of Mandarin Oranges
1 Large can of Crushed Pineapple
2 Large tubs of Cool Whip
2 Large Packages of Vanilla Instant Pudding Mix

Directions:
Directions:
Cake:
Drain Mandarin oranges well, setting the juice aside for use in the cake mix. Drain Pineapple well. Prepare the cake mixes, using the juice from the Mandarin Oranges in place of water. Use a little less juice than the cake mix recipe calls for in water, because the oranges themselves will make the mix more moist. Gently fold the oranges into the cake mix. Prepare two very large (11-12 inch, preferably spring form) round cake pans with non-stick cooking spray. Divide the mixture between the two large pans, and cook according to the cake mix directions. Check to see if the cake is done by inserting a toothpick in the center, if it comes out clean then the cake is done, if not, let it bake for an additional 5 minutes. Because of the extra moisture in the cake, and the double-sized rounds, you may need to bake it 15-20 minutes longer than the cake mix recipe calls for. When the cake is done, let it cool completely.

Frosting:
Mix Cool-Whip in a high-speed mixer on high. Slowly add Vanilla Pudding mix until very stiff peaks form in the frosting (you may need to add some powdered sugar if the Vanilla Pudding mix isn't enough to form very firm peaks in the frosting. Gently fold the previously-drained pineapple into the frosting, then refrigerate for at least 2 hours (while the cake bakes and cools). Then frost the cake as you would a normal 2-layer round cake. Use plenty of frosting as there should be more than enough.

 

 

 

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