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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
1 box French Vanilla cake mix
1 large can of mandarin oranges or equal fresh oranges or tangerines, peeled, sectioned and seeds removed
1/2 cup canola oil
4 eggs
1 cup sweetened, flaked coconut
1 (3.4 oz) pkg of instant vanilla pudding
1 cup milk
1/2 cup half and half
1-1/2 cups heavy whipping cream
2 tbsp sugar
1 tsp vanilla
Maraschino cherries, to garnish, optional
Preheat oven to 350. Spray a 13x9 inch baking pan with butter flavored non-stick spray.
Divide the tangerines in half. Using kitchen shears, chop the first half of the tangerines over a bowl in order to reserve all of the juices. Extract any seeds. Combine the cake mix, this batch of chopped tangerines and their juices, the oil and eggs in a mixer bowl. Beat for 2 minutes. Pour into the prepared pan and bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Set the cake aside to cool just slightly.
While the oven is still hot, toast the coconut by spreading it out in a small pan, and baking it in the oven about 10 minutes, checking and stirring several times to make sure that it does not burn. Set aside to cool.
Seed the remaining tangerines, again reserving the juices, and transfer them to a blender to puree. When cake has cooled slightly, but is still warm, use a fork to poke multiple holes all over the surface of the cake. Pour the tangerine mixture over the top of the cake and set the cake aside.
Prepare the pudding mix with one cup milk and one-half cup half and half. Whisk for 2 minutes and pour the pudding over the top of the tangerine layer. Place cake into the refrigerator until it is fully cooled, at least one hour.
If you have room in your fridge, chill your mixer bowl and whipping attachment. It isn't a necessary step, but does help the whipped cream to whip up faster and better. In the chilled mixing bowl, beat the heavy cream until it begins to slightly thicken. Add the vanilla and begin to slowly sprinkle in the sugar; continue whipping until it forms into a soft whipped cream. Do not whip on too high for too long, or you will end up with butter! You can of course also use thawed out Cool Whip topping if you prefer. Spread the whipped cream all over the top of the cake, sprinkle top with toasted coconut and dot the top with maraschino cherries. Store in the refrigerator.
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FRESH CITRUS CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
1 box French Vanilla cake mix
1 large can of mandarin oranges or equal fresh oranges or tangerines, peeled, sectioned and seeds removed
1/2 cup canola oil
4 eggs
1 cup sweetened, flaked coconut
1 (3.4 oz) pkg of instant vanilla pudding
1 cup milk
1/2 cup half and half
1-1/2 cups heavy whipping cream
2 tbsp sugar
1 tsp vanilla
Maraschino cherries, to garnish, optional
Preheat oven to 350. Spray a 13x9 inch baking pan with butter flavored non-stick spray.
Divide the tangerines in half. Using kitchen shears, chop the first half of the tangerines over a bowl in order to reserve all of the juices. Extract any seeds. Combine the cake mix, this batch of chopped tangerines and their juices, the oil and eggs in a mixer bowl. Beat for 2 minutes. Pour into the prepared pan and bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Set the cake aside to cool just slightly.
While the oven is still hot, toast the coconut by spreading it out in a small pan, and baking it in the oven about 10 minutes, checking and stirring several times to make sure that it does not burn. Set aside to cool.
Seed the remaining tangerines, again reserving the juices, and transfer them to a blender to puree. When cake has cooled slightly, but is still warm, use a fork to poke multiple holes all over the surface of the cake. Pour the tangerine mixture over the top of the cake and set the cake aside.
Prepare the pudding mix with one cup milk and one-half cup half and half. Whisk for 2 minutes and pour the pudding over the top of the tangerine layer. Place cake into the refrigerator until it is fully cooled, at least one hour.
If you have room in your fridge, chill your mixer bowl and whipping attachment. It isn't a necessary step, but does help the whipped cream to whip up faster and better. In the chilled mixing bowl, beat the heavy cream until it begins to slightly thicken. Add the vanilla and begin to slowly sprinkle in the sugar; continue whipping until it forms into a soft whipped cream. Do not whip on too high for too long, or you will end up with butter! You can of course also use thawed out Cool Whip topping if you prefer. Spread the whipped cream all over the top of the cake, sprinkle top with toasted coconut and dot the top with maraschino cherries. Store in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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