On-The-Green Cake
On-The-Green Cake might be just the dessert you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 221 calories, 2g of protein, and 3g of fat. This recipe serves 15. Head to the store and pick up mandarin oranges, chuckles candy, instant vanilla pudding mix, and a few other things to make it today. From preparation to the plate, this recipe takes about 50 minutes. It is a good option if you're following a dairy free diet.
Instructions
Prepare cake batter according to package directions.
Drain oranges, reserving 2 tablespoons juice; set juice aside. Stir oranges into the batter.
Pour into a greased 13-in. x 9-in. baking dish.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Using a toothpick, poke holes into the cake about an inch apart.
Drain pineapple, reserving 2 tablespoons juice; set pineapple aside.
Combine the reserved orange and pineapple juices; pour over cake. Refrigerate until chilled.
In a bowl, combine whipped topping and pudding mix.
Remove 1 cup to a small bowl; add food coloring. Pipe onto cake in a kidney bean shape to form a putting green. Fold pineapple into the remaining whipped topping mixture; spread over unfrosted portion of cake.
Insert wooden skewer into putting green for the pin.
Cut candy into a triangle; attach to top of skewer for flag.
Cut marshmallow in half and roll into a ball; place on green. Refrigerate until serving.