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Ingredients:

1 package Betty Crocker SuperMoist yellow cake mix
1/2 cup vegetable oil
1/2 cup chopped walnuts
4 egg
1 can (11 ounces) mandarin orange segments, undrained

Pineapple Topping
1 can (20 ounces) crushed pineapple, undrained
1 package (4-serving size) instant vanilla pudding and pie filling mix
1/2 to 1 teaspoon grated orange peel , if desired
1 cup frozen (thawed) whipped cream

1- Heat oven to 350?. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour.

2- Beat cake mix, oil, walnuts, eggs and orange segments (with juice) in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan.

3- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread Pineapple Topping over top of cake. Store covered in refrigerator.

Pineapple Topping
Mix pineapple, pudding mix (dry) and orange peel. Gently stir in whipped topping.

High Altitude (3500 to 6500 feet): Heat oven to 375?. Add 1/3 cup all-purpose flour to dry cake mix. Decrease oil to 2 tablespoons. Chop walnuts into small pieces. Beat on low speed 4 minutes. Bake 33 to 38 minutes.

Betty's Tip: For an extra-special touch, adorn this sensational cake with curly strips of orange peel. Or sprinkle with toasted coconut (see Bake-and-Take: Tres Leches Cake) to enhance the tropical flavors of the cake and frosting.


From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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