1 Preheat oven to 350°F (180°C).2 Combine cake mix, eggs, canola oil and water in a large mixing bowl. Beat on medium speed for 2 minutes. Pour into a canola oil sprayed 9 x 13 inch (22 x 33 cm) baking pan.3 Pour milk and orange juice into a large bowl. Stir in orange zest. Add pudding mix and sugar and whisk mixture until well blended, about 2 minutes. Quickly pour evenly over the cake batter.4 Place pan on foil-lined baking pan to catch batter which might bubble over the edge of the cake pan. Bake for 55 to 60 minutes or until tester comes out clean.5 Cool in pan 20 minutes. Mixture will thicken on standing. Spoon pudding cake into dishes and dust with icing sugar or serve with ice cream. Garnish with orange twists.
