Over A Cup: Cakes for Easter | CraigDailyPress.com

Over A Cup: Cakes for Easter

Diane Prather

Several years ago, I think maybe at Easter, I featured a recipe for “Pig-licking Good Cake” in this column. It prompted a call from Mary Gillingham, activity director at Sandrock Ridge Care & Rehabilitation Center, who said the residents were going to make the cake and wondered if I’d care to visit.

This cake just reminds me of Easter, probably because of the ingredients. Anyway, here’s the recipe one more time:

To make the cake, you’ll need:

■ Yellow cake mix with pudding in the mix (plus ingredients called for to make the cake)

■ Small can mandarin oranges

■ Large box instant vanilla pudding

■ 16-ounce can of undrained crushed pineapple

■ 16-ounce container of whipped topping.


■ Preheat the oven according to the directions on the cake box and prepare a 9×13-inch cake pan or two round pans.

■ Make up the cake mix according to the directions on the box but substitute part of the water called for with juice drained from the mandarin oranges. Add the oranges and mix well.

■ Pour into the pans and bake according to directions on the cake box.

■ When the cake is baked and has cooled, make the frosting. Mix the box of pudding with the 16-ounce can of undrained crushed pineapple. Stir it into the whipped topping and frost the cake. Refrigerate until time to serve, and refrigerate leftovers.

The following recipe for “Spring Fling Cake” is similar to the one above. To make it, you will need:

■ Yellow cake mix

■ 4 eggs

■ 1/2 cup cooking oil

■ 1 (11 1/2-ounce) can mandarin oranges

■ 1 teaspoon vanilla

■ 1 package instant coconut pudding

■ 1 (15 1/2ounce) can crushed pineapple

■ 1 (8-ounce) container whipped topping

■ Nuts


■ Combine the cake mix, eggs, oil and oranges (with juice), and mix until smooth.

■ Bake at 350 degrees for about 25 minutes or until done in a 9×13-inch cake pan.

■ After the cake has cooled, mix the instant coconut pudding with the pineapple (and juice) and fold into the whipped topping. Add the vanilla. Spread over the cake and sprinkle with nuts. Refrigerate.

Both of these cakes are very rich.

If you have a recipe to share with readers, call me at 970-824-8809 or send it to me at P.O. Box 415, Craig, CO 81626.

Have a wonderful Easter!

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