Serves: 9
Total Calories: 186
1. Heat oven to 350°F. Spray bottom only of 8-inch square pan with nonstick cooking spray. In large bowl, combine all cake ingredients beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into sprayed pan.
2. Bake at 350°F. for 25 to 32 minutes or until cake is light golden brown and toothpick inserted in center comes out clean.
3. In small bowl, combine all topping ingredients mix well. Spread over warm cake. Cool 45 minutes or until completely cooled.
High Altitude (above 3500 feet): Decrease sugar in cake to 2/3 cup. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/9 of Recipe * Calories: 200 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 135 mg 6% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 0 g 0% * Sugars: 23 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 Fruit, 1 Fat OR 2 Carbohydrate, 1 Fat
This Lemon-Orange Picnic Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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