Submitted by Cynthia Abshire
on Saturday, December 20, 2008
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Makes:
Prep Time:
15 minutes
Cook Time:
50 minutes
Ready In:
1 hour, 5 minutes
Maw Maw says - one of my favorite all time cakes. This is orange season in Louisiana. Pull off an orange and bake a cake. From the LSU AgCenter - Citrus Tips -
–Look for firm, heavy fruits with smooth skins free from soft spots.
–Don’t let color be your only guide. Even skins with light green color can hide ripe fruit.
–Citrus will keep several days at room temperature or for several weeks in the refrigerator in vented plastic bags or vegetable bins.
–Small fruit can be just as juicy and sweet as larger fruit.
–Navel oranges make excellent juice, but acids make the juice bitter within four hours. Drink it fresh!
–Lemon juice frozen in ice cube trays and stored in plastic bags will provide “fresh” lemon juice for many months.
Ingredients
1 box Yellow Cake Mix
1/2 cup coconut
1 small can pineapple drained
1/2 cup chopped pecans
1 can frozen orange juice 6 oz
1/2 cup sugar
1 cup powdered sugar for glaze
Directions
Mix cake according to directions. Add coconut, pineapple and pecans.
Pour into greased bunte pan and bake at 375 degrees for 45 to 50 minutes. Check with toothpick for doneness. Cool cake for 25 minutes on wire rack. Remove from pan.
Heat sugar and orange juice until sugar is melted. Pour over warm cake that has holes made with fork or knife, after removing from Bundt pan.
Reserve a bit of orange juice mixture to mix with a powder sugar for glaze. Glaze should be added when cake is cool.
