661 - Orange Cream Cake
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
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661 - Orange Cream Cake
(by Shirley McNevich)
1 - 18.25oz. box orange cake mix
1 - 3oz. box orange Jell-O
2 eggs
1/2 cup canola oil
1 1/2 cup cold water
Frosting: 4oz. softened Philadelphia cream cheese (1/2 of an 8oz. package), 3/4 cup
orange juice, 1 - 3.25oz. box Jell-O vanilla INSTANT pudding, 1 TBSP white sugar, 1
- 8oz. can Dole crushed pineapple (drained), 1 - 8oz. Cool Whip (thawed)
In a mixer add cake mix, orange Jell-O, eggs, canola oil, and water--beat slowly until
mixed, then beat 3 minutes until creamy. Pour batter into a 9 x 13 greased cake pan.
Bake at 350 degrees for 30-35 minutes or until inserted toothpick comes out clean.
Cool cake completely before frosting. Frosting: in a mixer add cream cheese and
vanilla pudding mix--beat. Add orange juice--beat. Add white sugar--beat until
smooth. Remove from mixer and fold in the drained crushed pineapple. Fold in the
Cool Whip. Frost the cake and refrigerate overnight before serving. Keep refrigerated.
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