Pineapple Orange Pound Cake-dh Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
CAKE
1 package: Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix,
1 package: Vanilla Instant Pudding and pie filling mix, 4-serving
4: Eggs,
1 cup: Orange Juice,
1/3 cup: Oil, Crisco, or Puritan
1 tbsp: Orange Peel, grated
GLAZE
1/3 cup: Sugar,
1/4 cup: Orange Juice,
Directions:
1. Preheat oven to 350 degrees. Grease and flour 10-inch Bundt pan.
2. For cake, combine cake mix, pudding mix, eggs, 1 cup orange juice,
oil and orange peel in a large bowl. Beat at medium speed with
electric mixer for 2 minutes. Pour into pan. Bake at 350 degrees
for 50 to 60 minutes or until toothpick inserted in center comes out
clean. Cool 25 minutes in pan. Invert onto serving plate. 3. For
glaze, combine sugar and 1/4 cup orange juice in small saucepan.
Simmer 3 minutes. Brush warm glaze on cake.
Source: Duncan Hines Treasury of Baking-1992
Source from luhu.jp
2. For cake, combine cake mix, pudding mix, eggs, 1 cup orange juice,
oil and orange peel in a large bowl. Beat at medium speed with
electric mixer for 2 minutes. Pour into pan. Bake at 350 degrees
for 50 to 60 minutes or until toothpick inserted in center comes out
clean. Cool 25 minutes in pan. Invert onto serving plate. 3. For
glaze, combine sugar and 1/4 cup orange juice in small saucepan.
Simmer 3 minutes. Brush warm glaze on cake.
Source: Duncan Hines Treasury of Baking-1992
Source from luhu.jp