Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
Step
2
In large bowl, beat cake mix, oil, orange segments, reserved 1/3 cup orange liquid and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in walnuts. Pour cake mixture into pan.
Step
3
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour 30 minutes.
Step
4
In large bowl, mix pineapple, dry pudding mix and orange peel. Stir in whipped topping. Spread on cake. Store loosely covered in refrigerator.
Try coconut cream instant pudding and pie filling mix instead of vanilla to make this cake even more tropical.
For success in this recipe, pudding mix is added dry to the undrained crushed pineapple.
This recipe is just part of the grand-prize winning entry of the Trinity Lutheran Church Women of Birchwood, Wisconsin, in Betty Crocker’s 1999 national Bake Sales Competition for nonprofit organizations that hold bake sales as a means of raising money.
