Yum Yum Cake I Best Family Recipes

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Yum Yum Cake I

"If you want citrus cakes and pineapples you'll like this cake."

Ingredients :

2 cups all-cause flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2/three cup shortening
1 half cups white sugar
1 tablespoon orange zest
2 teaspoons lemon zest
5 eggs
2/3 cup milk
1/4 cup orange juice
1/four cup lemon juice
1/four cup reserved pineapple juice
1 (three.5 ounce) package immediate vanilla pudding blend
1 (3.5 ounce) bundle instantaneous vanilla pudding blend
1 cup milk
1 (eight ounce) package cream cheese
1 (8 ounce) field frozen whipped topping, thawed
1 (15 ounce) can overwhelmed pineapple, tired
10 maraschino cherries, halved

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 levels F (one hundred seventy five stages C), grease and gently flour a 9x13 inch pan.
In a small bowl, blend flour, baking powder and salt. Set aside.
Beat shortening for 30 seconds, upload sugar, lemon and orange zest and beat until light and fluffy. Add eggs one after the other, beating nicely after each. Add pudding mix. Add flour mixture, alternating with milk and juices beating well after every addition.
Pour into pan. Bake at 350 ranges F (175 tiers C) for 30 to forty five or till toothpick inserted into center of cake comes out easy. Cool in pan.
To make the topping: Mix vanilla pudding with milk and set apart. Beat cream cheese until smooth, add cool whip, then pudding and mix on lowest velocity till well mixed. Spread on top of cooled cake. Arrange pineapples and cherries on top.

Notes :

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