Ruby Slipper Cake
Chris Bryant, Johnson City, Tenn.
1 box Yellow Pudding In The Cake Mix
1 c. Sour Cream
1/4 c. Water
1 (3 oz) box Raspberry Jello
Combine cake mix, sour cream, water and eggs in a large bowl.
Beat 2 minutes.
Spoon 1/3 of batter into well-greased and floured tube pan.
Sprinkle with 1/2 box dry jello.
Top with remaining 1/3 of batter.
Bake in 350 degree oven for 45 to 50 minutes.
Cool 5 minutes.
Remove from pan.
Sprinkle with powdered sugar.
White Pudding Cake
Kay Bedlan, Lewellen, Neb.
1 pkg. White Pudding Cake Mix
1 pkg. Instant Vanilla Pudding Mix
1/2 c. Mountain Dew Soda
1/2 c. Water
1/2 c. White Sugar
1/2 c. Oleo
1/4 c. Mountain Dew Soda
Mix ingredients together.
Pour into 9-by-13-by-2-inch pan.
Bake at 350 degrees for 50 minutes.
Combine frosting ingredients.
Boil 2 minutes in a stove top pan.
Let cool completely.
Pour over top of cake.
Orange Dream Cake
Sharon Raasch, Imperial, Neb.
1 (18.25 oz) pkg. Orange Cake Mix
1 (4 serving) pkg. Orange-Flavored Gelatin
1/2 c. Vegetable Oil
1-1/2 c. water
4 oz. Cream Cheese, softened
3/4 c. Orange Juice
1 (4 serving) pkg. Instant Vanilla Pudding Mix
1 Tbsp. Sugar
1 (8 oz) can Crushed Pineapple, drained
1 (8 oz) container Frozen Whipped Topping, thawed
Preheat oven to 350 degrees.
Coat a 9-by-13-inch baking dish with cooking spray.
In a large bowl, beat together cake mix, gelatin mix, eggs, oil, and water until well blended; pour into prepared baking dish.
Bake about 30 minutes, or until a toothpick inserted in center comes out clean.
Remove from oven and let cool.
Meanwhile, in a medium bowl, make frosting by beating cream cheese and orange juice. Add pudding mix and sugar; beat well.
Stir in pineapple until well combined then beat in whipped topping.
Frost cooled cake, cover loosely, and chill at least one hour before serving.
Store leftovers in refrigerator.
* If you’d like, just before serving, decorate your Orange Dream Cake with canned mandarin oranges that have been well drained.