Recipe
Dessert
Tangerine Almond Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (18.25 oz) pkg Hy-Vee yellow cake mix | ||
| 1 (3.4 oz) pkg Hy-Vee instant vanilla pudding mix | ||
| ¾ c. plus 4 tsp fresh tangerine juice, divided (about 6 or 7 tangerines) | ||
| ½ c. Hy-Vee vegetable oil | ||
| 4 Hy-Vee large eggs | ||
| 1 tsp. almond extract | ||
| ½ c. Hy-Vee sliced almonds, divided | ||
| ½ c. Hy-Vee powdered sugar |
Directions
- Preheat oven to 325 degrees.
- In a medium bowl, stir together cake mix, pudding, 3/4 cup tangerine juice, oil, eggs, almond extract and 1/4 cup almonds.
- Sprinkle remaining almonds in the bottom of a greased bundt pan.
- Pour cake mixture over almonds.
- Bake for 35 to 40 minutes or until inserted toothpick comes out clean. Cool.
- Stir together powdered sugar and remaining tangerine juice. Drizzle over cooled cake.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 55mg
- Sodium: 320mg
- Total Carbohydrates: 37g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 6%
0%
Iron 4%
0%
Calcium 6%