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Directions
Mix cake mix and instant pudding mix together real well. Add eggs, oil and orange juice and beat for 2 minutes at medium speed (scrape the bowl sides down often), until batter is light and well blended.
Turn batter into greased and floured bundt pan, and bake in a preheated 350º F oven for about 45 minutes. Test for doneness, and when done, glaze while it's still hot and resting on wire rack. Place wax paper under wire rack to catch the drips of glaze to avoid a clean-up job.
Glaze:
Ingredients
Directions
Mix glaze until it's well-blended, and spoon over hot cake which has had holes punched all over the top. Allow to sit until completely cool, then remove to plate and cover.
May be decorated with finely chopped candied orange and/or lemon peel, and halved candied red cherries.
Julia in Orlando, FL
By
08/23/2011
My mouth is watering,again! ; ) I like the fact that you use the oj straight out of the can. Another 2 thumbs up and thanks for sharing.
Keeper
This is a cake that satisfies the most fussy of lemon flavored dessert lovers. It is both easy and delicious, cool and refreshing. Great for summer parties and family meals anytime. It's one of our favorite cakes. This is one of the few cakes I make using a boxed cake mix. I've tried making it from scratch, and it just never tastes quite the same.
Grease which ever pan or pans you'll be using with solid shortening (I always use Crisco), and flour lightly with all-purpose flour.
Prepare cake batter and bake as directed on package for 2 (8 or 9 inch) round cake layers. Cool in pans 10 minutes. Remove to wire racks to cool completely.
When cool, level the cake layers if you are making a 2 layer cake. Use any trimmed cake in pudding after first making crumbs of the cake.
Beat pudding mixes and milk with whisk 2 minutes. Immediately spread over tops of cakes. Carefully stack cake layers. Frost sides and top with Cool Whip. Sprinkle on coconut and garnish with very thin slices of fresh lemon if desired.
Julia's tip: Try baking cake in a greased and floured 13x9 inch pan; cool thoroughly. Do not remove from pan, and no need to level.
Spread cake with pudding mixture, then 12-16 oz. container of Cool Whip. Sprinkle on coconut and garnish with the thin slices of fresh lemon if you're using them. Refrigerate until time to serve.
Source: Duncan Hines Test Kitchens Hand-Out Sheets
By Julia from Boca Raton, FL
Shared on: 08/23/2011
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