Popular Spanish tapas and occasionally a whole stew are prepared with chickpea chorizo. In order to give the dish more heart, this recipe calls for potatoes. For a complete supper, serve with some crusty bread and a salad of citrus and fennel. I enjoy spreading bread with the spreadable garlic cloves while eating. If you don’t want to do this, cut the garlic and reduce its amount before mixing it with the sherry.
| Servings: | 36 |
| Yield: | 1 3-layer, 9-inch cake |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 4 eggs
- 2 (3.5 ounce) packages instant vanilla pudding mix
- ½ cup vegetable oil
- 2 teaspoons orange extract
- 1 (11 ounce) can mandarin orange segments
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (8 ounce) can crushed pineapple, drained
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cake mix, eggs, 1 package pudding mix, vegetable oil, orange extract, and mandarin oranges, and beat well for about 3 minutes.
- Bake in three 9-inch greased and floured round cake pans for 20 to 25 minutes in the preheated oven.
- Fold remaining package pudding mix and pineapple into whipped topping for frosting.
- Frost chilled cake and keep refrigerated until ready to serve.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 184 mg |
| Sugars | 15 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
YUMMY LOVE IT YUMMY !!!! BETTER THAT I EXPECTED
This cake was delicious, and very moist. However, I did follow the suggestion of another reviewer in regards to the frosting. She folded the pudding into the undrained pineapples, then added the whip cream. I also added some coconut flakes, just because I happen to have some. I was not disappointed.
I didn’t have exactly the right amounts of things but it turned out super moist and delicious! Cake rises really high in the oven but otherwise everything went smoothly.
A definite crowd pleaser! I made it as a sheet cake and the whole thing was gone soon after the first bite.
Added a little tangerine rind in frosting and this cake is awesome!
Lost my original recipe from a local church recipe book, this one is essentially the same. I used real whipped cream instead of Cool Whip as we avoid it and It turned out good. I added a tsp of meringue powder to the whipped cream, it stayed put but not sure if it soaked in well. Will make topping without it next time and see. Took a quart of cream whipped to ice a sheet cake. I know this as Pig Eating Cake, that’s what the church member who submitted it called it and frankly that name seems more appropriate to me.
Absolutely delish! I followed it to a T except I did in a 13×9 cake pan and adjusted the time. The word at work was “its delightful”
Excellent!
I loved the cake… followed someone’s recipes and added instant vanilla pudding and orange extract. But I used coconut oil 1/2 cup only. Also added 1/4 cup of coconut to the batter and icing. Put the batter in a 9 by 13 pan!
Make the cake by box directions but add the drained oranges(I substitute a 15-20oz can & put at least 2/3-3/4 of the oranges in the cake, it just depends on how much you want in your cake, set the remainder aside(whole segments) for garnish if you’d like & omit the orange extract. It’s easier to make & serve for family gatherings, in a 9 x 13 pan lined with parchment paper or Reynold’s pan-lining paper. For the topping I substitute with a 12oz container of whipped topping, 1 large(5.1oz) box of instant pudding, & a 15oz can of undrained crushed pineapple. To combat the grittiness that a lot of reviewers referred to, I combine the pudding mix with the undrained pineapple until well blended(I don’t recommend an electric mixer as the pineapple gets wrapped all around the beaters) with no lumps remaining and allow to sit covered at room temperature for at least 15 minutes, stirring occassionally. Gently stir in( yes, stir) about 1/3 of the whipped topping to lighten the pudding mixture. Gently fold in the remainder of the whipped topping, cover & chill about 30 minutes to firm up a little. Once your cake has cooled, frost as desired and garnish with the remaining orange segments. Keep refrigerated.
Overall this cake was a pleaser. It wasn’t the most amazing dessert I’ve ever made. My hubby did love it and said it reminded him of the orange hostess cupcakes. Like other reviews, I thought the frosting was just weird. It was gritty! I highly recommend the “whipped cream mousse frosting” from here on allrecipes. It has similar ingredients, but instead you whip heavy cream and vanilla pudding together, and then fold it into the cool whip!!
I’ve tried a few revisions (spreading orange marmalade between the layers, poking holes and drizzling oj into holes, adding strawberries between the layers and as garnish on top) all work well.
My husband really liked this cake but I on the other hand thought it was too sweet. I think I’ll leave out the orange extract next time and see if that is the trick to lessen the sweetness.
Excellent. I followed suggestions of others and made the frosting out of 8 oz softened cream cheese, 8oz whiped topping and i lessened the crushed pinapple by half. Lessening the pinapple helped the consistancy by keeping it thick and easy to spread and not so runny-like. Also, this cake is three layers and is baked in 3 seperate pans so it cooks quicker! Toothpicks came out clean after 18 minutes.
My family all make this recipe but when finished we pop it in the freezer for a bit to let it get slightly chilled (not frozen but more than you would get from the fridge) and it makes it much better. It also makes it easier if you have to transport if you make a layer cake. You can’t beat this cake! YUMMY!!
I think it’s wonderful. My family loves citrusy cakes and cookies. This is so very easy. I wonder if new-cooks might need to know to use picks to hold the layers together. The frosting – I took a rounded table spoon of crushed pineapple, drained it real well before adding to the frosting mixture. I also creamed a small container of cream cheese and mixed it with the cool whip until it was the consistency I wanted. I wanted it to be a very pale orange/peach color so added just and drop of food coloring. Sprinkle a few toasted slivered almonds on top. Stick a nice big flower on top. I always wrap the stem in foil or use a thin bud vase. I’m sure there is a proper name for them, but bud vase is all I know. You can decorate it however you want or not at all. I love small fresh flowers at the base. It is a heavenly creation.
Not impressed. I had high hopes for this cake, since my mother raved about it when it was served to her by a friend; but I did not think it was that good. As another reviewer said, I also found the frosting a little gritty, and the cake itself was a little gummy. I don’t know if this was a result of the oranges or the pudding, but I did not care for this cake.
I can’t speak personally as I didn’t get to eat any. It was wolfed down in minutes at a 4th of July cookout! Almost followed the recipe completely, but I accidentally got the 8oz container of Cool Whip. I was afraid I didn’t have enough icing for 3 layers, but it worked wonderfully and wasn’t too sweet! I will say the instructions aren’t very clear when making the frosting. I learned the hard way. Don’t make the pudding to fold into the whipped topping & pineapple. Just fold in the pudding mix. I had to end up with 1 batch of liquid icing to figure that out 🙂
awsome cake-very moist made some changes, not a fan of orange. i used french vanilla cake mix and banana pudding for cake and wipped topping with vanilla pudding with banana slices on top. and used vanilla extract instead of orange.
Made this for a church function and got a lot of compliments. It is so easy to make and was absolutlely delish! The only thing I did different was to use Duncan Hines Orange Supreme Cake Mix. It came out perfect! Thanks for this great recipe!
I made the recipe for this cake with the icing from another recipe. The cake is DELICIOUS! I love cakes that start with a boxed mix and have yummy ingredients added to give it some spunk. 🙂 The icing I made is similar to this recipe, but it has cream cheese and powdered sugar added to it.