I chose this recipe because I had a package of instant pudding and some orange juice that needed using. Allrecipes has a feature where you can search by ingredients so I just searched for recipes that contained both vanilla instant pudding mix and orange juice and voila, there it was. I never said it was a healthy sweet treat....
This is the sauce simmering on the stove. You cook the cake, then poke holes in it while still in the bundt pan and pour the sauce over. It soaks in and makes for an incredibly moist cake.
I almost forgot to get a picture before it was gone!
How was it? Fabulous! Even a proclaimed orange-cake-disliker thought it was excellent. The cake mix I used already had pudding in the mix, plus the extra pudding made it very moist and soft. I had to cook it longer than the 30 minutes the recipe called for, and just kept toothpick testing it every few minutes until it was done. I would definitely make this again.
Modifications I made or would make next time: used Canola oil instead of vegetable oil (not really sure what the difference is), used about 2/3 cup sugar instead of 3/4 and it was definitely sweet enough. Next time I will cut down on the butter and sub in some unsweetened applesauce. Also, it would look prettier with a dusting of powdered sugar on top.
What did I learn? That the easiest way to get this cake from the bundt pan to the cake platter was to put the platter over the pan, hold them together and invert quickly. Grease your pan well!
No comments:
Post a Comment