Lynda’s Cheater’s Orange Marmalade Cake
 

Cake:
1 Duncan Hines yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments

Syrup:
1/2 cup Fresh Orange Juice
1/8 cup Sugar

Filling:
12 oz Orange Marmalade

Topping:
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant orange (if you can find it) or vanilla pudding mix
1 cup Chilled Heavy Cream
2 Tbls Confectioner's
1 tsp Vanilla

To Make the Cake:
• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour two 9 inch cake pans.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice.
• Beat until smooth.
• Pour batter into prepared pan and rap pan on the counter to release air
• Bake in the preheated oven for 25 or until a toothpick inserted into the center of the cake comes out clean.
• Allow cake to cool on racks for 20 minutes

Add the Syrup:
• While cake is cooling make the syrup by stirring together the juice and sugar until sugar dissolves.
• Prick cake with a toothpick every 1/2 inch
• Spoon syrup gradually until no more will absorb.
• Cool layers completely.

Add the Filling:
• Heat marmalade over medium low heat until just melted.
• Cool 5 minutes
• Spread 2/3 over the bottom layer then place second layer on top.

Make the Topping:
• In a large bowl, beat together pineapple with juice and dry pudding mix until blended.
• Set aside to firm up.
• In another bowl whip the cream, sugar, and vanilla until you have firm peaks.
• GENTLY stir the two together.

Frost the Cake:
• Use the remainder of the filling on the center of top layer to within 1-1/4" of the edges.
• Frost the sides and the edges of the top of the cake.

Allow to chill in the refrigerator for at least two hours before serving.