Shelly's Recipe

EASTER NEST ORANGE PINEAPPLE BUNDT CAKE

Category: Cakes from Cake Mixes

1 yellow cake mix
1 (3.4 oz) pkg instant vanilla or French vanilla pudding mix
1/2 cup cooking oil
1/4 cup orange juice or thawed frozen orange juice concentrate
1/4 cup unsweetened pineapple juice reserved from crushed pineapple
4 eggs, room temperature
1 (8 oz) can crushed pineapple, drained (see note)
1/8 - 1/4 tsp orange extract
3-4 tbsp grated orange peel
Icing: Sifted confectioners sugar or vanilla glaze or vanilla butter cream frosting or caramel frosting

Garnish
Coconut dyed a light green color with food coloring
Assorted very small jelly beans

In a large bowl, combine cake first 6 ingredients; beat for 4 minutes, scraping down sides as needed. Stir in pineapple and orange peel. Spoon into a greased and floured 10 inch Bundt or tube pan. Bake at 350 for 50 minutes. Cool cake in pan for 10 minutes. Turn out onto a wire rack to finish cooling.

Glaze or top with desired icing. Garnish top of cake with coconut arranged into 3-4 small nests filled with jelly beans.

NOTE: Thoroughly drain pineapple; then press more liquid out of pineapple with lid.

VARIATION: Bake cake in two greased and floured 9 inch round layer pans for 25-30 minutes. Fill and frost cake with caramel icing or orange butter cream frosting.