Tuesday, March 6, 2018


I had planned to share with you pictures from St. Thomas, U.S. Virgin Islands today, but decided to wait when I discovered I had only taken five pictures. I didn't realize that I had taken so few, but my phone was running low on storage space and didn't have much room. I have gotten three pictures from Friend Keith and hope I hear from Friend April whom we met on the cruise and took a lot of pictures. She "wandered" around with the four of us on several islands. She took my email address and said she would share her pictures with us, but I haven't heard from her. She took so many on the cruise, she is probably still going through all of them.

So instead of St. Thomas you are going to get to see an absolute fabulous cake that Friend Janice made and served our Quilters' Canasta group last Thursday at her house. She started with a recipe (actually made it the week before) but personally wasn't excited about it so she just rewrote it. She was very happy with this one. (Everyone else liked the one she made the week before.)

Janice didn't use sugar-free products in the recipe since she was serving it to others, but said she would if she were just making it for herself.


1       orange cake mix

1       orange Jell-o mix (4 serving size)
1       instant vanilla pudding (4 serving size)
1       cup boiling water

For the Topping:

1       instant vanilla pudding (4 serving size)
1/2    8 - oz container whipped topping
1       can crushed pineapple (15 - oz), drained but save the juice
1/2    cup powdered sugar
1       small can Mandarin oranges

Preheat oven to 350 degrees F. Grease and flour a 9 x 13 - inch pan.

Mix the cake mix following the directions on the box.

Pour batter in the pan and bake 25 minutes or til light golden brown. 

Remove from the oven and after cooling slightly, poke holes in the cake. (Janice used the end of her plastic spatula.)

Mix the orange Jell-O with 1 cup boiling water stirring to dissolve. Cool slightly and then sprinkle the instant pudding in the mix and mix on low speed with mixer to combine. (Do this while you are cooling the cake.)

Pour mixture into the holes of the cake and spread excess over the complete cake. Cool cake.

For the topping:

Mix the drained juice from the pineapple with the pudding mix. Combine with half of the 8 - ounce container of whipped topping, the powdered sugar, and the crushed pineapple. 

Spread over the cake.

Garnish with Mandarin orange slices.

Store in refrigerator. 

Cut into squares to serve.

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