This is another old Southern Indiana recipe!
1 box plain yellow cake mix (no pudding added)
3 large eggs
1/3 cup vegetable oil
1/3 cup orange juice
1 1/2 cups fresh peaches, peeled & chopped in the blender or food processor
Mix all the above ingredients together, except peaches, beating about 2 minutes. Add the peaches and beat another minute. Bake according to the cake package directions depending on the size of the pan you use. Cool.
Frosting:
1 can (15-oz) crushed pineapple, not drained
1 package vanilla instant pudding mix
1 carton (8-oz) whipped topping
Mix together the pineapple with juice and the pudding mix. Let stand for about 5 minutes. Fold the whipped topping into the pineapple mixture and use to frost the cake. Sprinkle with some coconut if desired. Serve or refrigerate until ready to serve.
3 large eggs
1/3 cup vegetable oil
1/3 cup orange juice
1 1/2 cups fresh peaches, peeled & chopped in the blender or food processor
Mix all the above ingredients together, except peaches, beating about 2 minutes. Add the peaches and beat another minute. Bake according to the cake package directions depending on the size of the pan you use. Cool.
Frosting:
1 can (15-oz) crushed pineapple, not drained
1 package vanilla instant pudding mix
1 carton (8-oz) whipped topping
Mix together the pineapple with juice and the pudding mix. Let stand for about 5 minutes. Fold the whipped topping into the pineapple mixture and use to frost the cake. Sprinkle with some coconut if desired. Serve or refrigerate until ready to serve.
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