SPRING FLING CAK

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 inch cake pan.
• Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
• Combine the DRY ingredients in another bowl; then add to zucchini mixture.
• Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
• Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).
• Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
• In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
• Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
• Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
• Put on the top layer and frost. The sides of the cake are NOT frosted.
• Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.

Steps:

• CAKE:.
• In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
• Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
• Pour mixture into a greased and flowered 8x12 cake pan.
• Bake at 350°F for about 30 minute or until done.
• For a glass cake pan bake at 330°F.
• FROSTING:.
• In a small bowl drain crushed pineapple juice.
• Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
• In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
• Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
• Frost your cake, chill and serve.