Directions:
- Drain oranges, reserving juice. Set oranges aside. In a large bowl, beat the cake mix, oil, eggs, orange extract and reserved juice on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
- For topping, in a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and reserved oranges, then fold in whipped topping. Frost the cake. Refrigerate for at least 1 hour before serving. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.14 Kcal (1261 kJ) | ||
| Calories from fat | 118.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.19g | 20% | |
|---|---|---|---|
| Cholesterol | 55.38mg | 18% | |
| Sodium | 335.84mg | 14% | |
| Potassium | 119.46mg | 3% | |
| Total Carbs | 41.75g | 14% | |
| Sugars | 4.83g | 19% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 5.36g | 11% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 127.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 260.17 Kcal (1089 kJ) | ||
| Calories from fat | 102.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.4g | 20% | |
|---|---|---|---|
| Cholesterol | 47.84mg | 18% | |
| Sodium | 290.14mg | 14% | |
| Potassium | 103.21mg | 3% | |
| Total Carbs | 36.07g | 14% | |
| Sugars | 4.17g | 19% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 4.63g | 11% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.6mg | 4% | |
| Calcium | 109.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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