1. Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Grease bottom only of 13 x 9 inch pan with shortening or cooking spray.
2. In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid and eggs with electric mixer on low speed 30 seconds on medium speed 2 minutes. Pour into pan.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping.
Spread on cake Store tightly covered in refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (37g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 62 (79%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 1.1mg||0 %|
|Sodium 29.8mg||1 %|
|Potassium 59mg||2 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.6g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 78
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