This is a quick, yet beautifully presented, cake. It makes a special birthday cake or a Christmas dessert. A very special friend gave the recipe to me more than 25 years ago. Compared to many other cake recipes, it is unique.
CAKE
1 (18.25-ounce) box butter yellow cake mix
¾ cup vegetable oil
4 eggs
1 (11-ounce) can mandarin orange segments with juice
1 cup chopped pecans
FROSTING
1 cup confectioners’ sugar
1 (8-ounce) can crushed pineapple with juice
1 (8-ounce) container whipped topping
1 (8-ounce) carton sour cream
Preheat the oven to 350°. Lightly grease and flour three 8-inch or two 9-inch cake pans. In a large mixing bowl combine the cake mix, vegetable oil, eggs, orange segments and juice, and pecans. With an electric mixer blend the ingredients until moistened, and then beat on medium-high speed 4 minutes. Pour into the cake pans and bake for 25 to 30 minutes. Let the cakes cool completely before icing.
For the frosting, combine the sugar, pineapple with juice, whipped topping, and sour cream in a large mixing bowl. Immediately spread on the layers, top, and sides of the cake. Refrigerate immediately.
YIELD: 1 CAKE