1 Heat oven to 350°. Grease bottom only of rectangular pan,
13 x 9 x 2 inches, with shortening lightly flour.
2 Beat cake mix, oil, walnuts, eggs and orange segments (with juice) in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan.
3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread Pineapple Topping over top of cake. Store covered in refrigerator.
Mix pineapple, pudding mix (dry) and orange peel. Gently stir in whipped topping.
High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 1/3 cup all-purpose flour to dry cake mix. Decrease oil to 2 tablespoons. Chop walnuts into small pieces. Beat on low speed 4 minutes. Bake 33 to 38 minutes.
1 Serving: Calories 325 (Calories from Fat 135) Fat 15g (Saturated 3g) Cholesterol 60mg Sodium 330mg Carbohydrate 44g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 2% Vitamin C 8% Calcium 8% Iron 4%.
Betty's Tip For an extra-special touch, adorn this sensational cake with curly strips of orange peel. Or sprinkle with toasted coconut (page 36) to enhance the tropical flavors of the cake and frosting.
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