Hamilton Beach 62660 manual Orange Pineapple Cake, Pound Cake

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Orange Pineapple Cake

181⁄4-ounce box yellow cake mix 4 eggs

11-ounce can mandarin oranges, undrained

1⁄2 cup vegetable oil

151⁄4-ounce can crushed pineapple, undrained

1-ounce box vanilla sugar-free instant pudding

12-ounce container frozen light whipped topping, thawed

In a large bowl, blend cake mix, eggs, oranges, and oil at MEDIUM speed for 3 to 5 minutes. Divide batter into two greased and floured 9-inch round cake pans. Bake approximately 45 minutes to 1 hour at 325ºF. Let cake cool on wire racks. To make icing, in a medium bowl, beat pineapple, pudding, and whipped topping mix at LOW speed for 3 minutes. Ice the cooled cake and store in the refrigerator.

(Tip: Cake flavor is enhanced if left overnight in refrigerator.)

Pound Cake

1 cup butter, room temperature	1 teaspoon almond extract (optional)
3 cups sugar	1 cup whipping cream
6 eggs	3 cups flour
1 teaspoon vanilla extract

In a large mixing bowl, cream together butter and sugar on MEDIUM speed.

Add eggs, one at a time, and beat thoroughly after each addition. Add vanilla and almond extracts and continue mixing. Reduce speed to LOW and alternately add cream and flour. Pour batter into a greased and floured 10-inch tube pan. Bake for about 1 hour and 20 minutes at 325ºF, or until tests done.

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