Thursday, June 20, 2013

Finger Licking Good Cake

Jodies Finger Lick-in Good Cake

I have been making this cake for years.It has many different names to it,but this happens to be my favorite.This cakes gets better as it sits.So don't be tempted by it and cut to soon.It is well worth the wait.I hope you try it and enjoy.


Jodies Kichen Finger Licking Good Cake
1 pkg. plain yellow cake mix
1 can (11oz.) mandarin oranges un drained
8 tbs. ( 1 stick) Butter melted
1/4 cup vegetable or canola oil
4 large eggs
1 8oz. can crushed pineapple drained well, save juice.
1 container (12oz.) whipped topping
2- 9 inch cake pans greased and floured or sprayed.
You could do in a sheet pan as well
Place cake mix,oranges and juice,melted butter,oil,and eggs into a large bowl.Blend with beater on low speed until well mixed,scrape sides of bowl then continue beating on medium about 2 more minutes.Then divide batter into the cake pans.Place in a 350 degree preheated oven and bake about 24 to 27 minutes until done.When cake has come out of oven let rest about 10 minutes then take out and drizzle the reserved pineapple juice on each layer while still a little warm.

Mix together the whipped topping and the well drained pineapple.Frost cake when its cooled.This will need to be kept in the refrigerator and let sit several hours before slicing.


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