​​​​Ms. Lucy's Tête Rouge… | Louisiana Public Broadcasting
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Ms. Lucy’s Classic Cajun Culture & Cooking:​​​​Ms. Lucy's Tête Rouge Cake

Tête Rouge Cake

Ingredients

  • 1 box Pillsbury yellow cake mix with pudding mix inside
  • 1 teaspoon baking powder
  • 1 cup oil
  • 4 beaten eggs
  • 1 teaspoon vanilla
  • 1 10 ounce can mandarin orange sections, juice included
  • oil and flour for coating
  • string of sewing thread

Directions

Pour cake mix in a large bowl. Add baking powder, oil and eggs. Beat well together on medium high for two minutes, scraping sides occasionally. Add vanilla flavoring and beat one more minute. Add can of mandarin orange sections plus juice and mix by hand until well blended. Pour into two 9-inch round cake pans which have been well floured and greased, or sprayed with PAM if you prefer, and bake at 350 degrees for 45 minutes. Remove from pans and cool on wire racks or large dinner plates. Take a long string of sewing thread and slice each layer with it, going across the layers towards you in a slow sawing motion. Lay out on a cake plate and spread each layer with frosting below.


Frosting

Ingredients

  • 1 20 ounce can crushed pineapple
  • 1 3 1/4 ounce package vanilla instant pudding
  • 1 9 ounce cool whip

Directions

Mix well crushed pineapple with juice, instant vanilla pudding and cool whip. Stir well until blended. Spread over each layer. Refrigerate..



Ms. Lucy's Tête Rouge CakeMs. Lucy's Tête Rouge Cake