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In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Extra moist and delicious yellow cake is given a little Vitamin C boost thanks to orange juice. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat cake mix, dry pudding mix, oil, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
There’s no denying the popularity of this orange-flavored cake with the creamy pineapple frosting. Heat oven to 350°F (325°F for dark or nonstick pan).
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