Orange Cranberry Pecan Cake

Submitted by Rita M.

Ingredients
  • 1 box Orange cake mix
  • 1 box coconut instant pudding
  • 1 box lemon instant pudding
  • 4 eggs
  • 1 cup water
  • 1/2 cup oil
  • 1 package Sunsweet dried cranberries
  • 1 cup pecans toasted
  • 1 cup powdered sugar
  • 1/2 cup orange juice
Instructions

Toast pecans for 2 minutes in oven. Remove and chop. Mix cake mix, instant coconut pudding, instant lemon pudding, eggs, water and oil. Stir in cranberries and pecans. Grease fluted tube pan. Pour batter into pan and bake at 350 degrees for 40 minutes. Cool in pan 10 minutes. Mix powdered sugar and orange juice until smooth. Pour over cooled cake in pan. Let sit 15 minutes and turn out onto cake plate. Continue cooling before being served. Will keep up to 1 week in refrigerator.





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