#1982 - Lemon Orange Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.4oz. box Jell-O lemon INSTANT pudding mix
1 cup water
1/2 cup canola oil
4 eggs
Topping: 2 cups Domino's powdered sugar; 1/3 cup orange juice; 2 TBSP warm water; 2 TBSP melted butter

In a mixer add eggs--beat. Add water and canola oil--beat. Add lemon pudding mix and cake mix--beat until mixed, then beat on medium speed for 3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. While cake is baking, make the topping: in a bowl add melted butter, warm water, orange juice and powdered sugar--stir until smooth. While cake is still warm, use the tongs of a fork to poke holes all over the top of the cake. Pour the topping all over the top of the warm cake. Cool completely.

#1386 - Strawberry Banana Salad

(by Shirley McNevich)

1 - 20oz. can Dole pineapple chunks
1 - 11oz. can Dole mandarin orange slices
1 - 3.5oz. Jell-O instant lemon pudding mix
1 cup (or more) fresh strawberry pieces
1 cup coin-shaped sliced bananas

Open the pineapple chunks and mandarin orange slices--drain but save the juice. Prepare the lemon instant pudding mix but substitute the saved juice for the milk on the box directions. In a bowl add drained pineapple chunks, drained mandarin orange slices and strawberry pieces--add the prepared lemon pudding and stir carefully. Refrigerate the mixture until cold. When ready to serve, remove from refrigerator, slice the bananas and add to the mixture--stir.