Adrians Boutique

Vicki Adrian
Buhler, Kansas

Cake Mixture:
1 box yellow cake mix
1 stick butter, melted
1 can (14 oz) Mandarin oranges, drained, 1/2 cup juice reserved
4 eggs
1 tsp. vanilla extract

Topping Mixture:
8 oz. cream cheese, softened
1/2 cup sour cream
1 pkg. Country Home Creations Tropical Orange Dip Mix
1 container Cool Whip, thawed
15 oz. can crushed pineapple, very well drained

Cake: Preheat oven to 350 degrees.  Mix cake mix, melted butter, 4 eggs, 1/2 cup Mandarin orange juice and vanilla.  Beat on medium high speed for 4 to 5 minutes until well blended and light.  Add Mandarin oranges and blend just until oranges are broken apart.  Cake can be baked in two 9 inch round cake pans, a 9 x 13 baking dish, or a jelly roll pan.  I actually prefer the jelly roll pan.  Use the back of the cake mix box for baking times and use the toothpick test to test for doneness.

Topping:  Blend softened cream cheese, sour cream and CHC Tropical Orange Dip Mix until very well blended.  Fold in thawed Cool Whip and very well drained pineapple.  Spread over completely cooled cake.  Refrigerate several hours or overnight.  Serve garnished with additional Mandarin oranges on each slice.

*Note: This is a beautiful light dessert that is perfect for spring or summer.  It is traditionally served at Whole Hog Roasts (or “Pig-Pickin” Events) in the south.  Our clients loved it when we served it at our recent Spring Open House!  Don’t forget the Sweet Tea to wash it down!

ADRIANS Boutique
118 N Main, Buhler, KS
620-543-6488
adrians@buhlerks.net