Tuesday, March 27, 2012

Recipe - Pea Pickin Cake


1 golden cake mix
1 sm. can mandarin ranges with juice
1 1/2 c. cooking oil
4 eggs

1 lg. Cool Whip
1 (20 oz.) can crushed pineapple, chilled with juice
1 sm. vanilla instant pudding

CAKE: Beat all ingredients together until well blended. Use 3 greased floured round cake pans. Bake at 350 degrees for about 30 minutes.
FILLING: Combine pineapple and pudding; fold in Cool Whip. Spread between layers and on top of completely cooled cake. Refrigerate.

* On Side Note I had only 2 cakes and a lot of filling left over. I also messed up the filling because I used Cook and Stir pudding instead of instant. It still came out pretty. This a very sweet cake though. Hubby likes it but it amazingly 2 sweet for me.*--

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