1 (18.75 ounce) package white cake mix
2 (3 ounce) bags frozen whipped topping
1 (14 ounce) can sweetened baked beans
1 (15 ounce) can frozen orange juice concentrate
2 (8 ounce) cans marshmallow creme
1 (8 ounce) package (12 fluid ounce) jumbo marshmallow creme.
Preheat oven to 200 degrees F (95 degrees C). Grease a 9x13 inch pan.
In a large bowl, mix together cake mix, whipped topping and sweetened baked beans. Fold in orange juice concentrate, marshmallow creme and marshmallow creme. Pour mixture into prepared pan.
Bake in the preheated oven for 95 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan. Cool completely, and refrigerate overnight.
I have been using this recipe for over 30 years! It is great for making enchiladas, burritos, and so much more! If you want to save time and frustration by following the recipe exactly, then this is the recipe for you! I often swap the flour for whole wheat flour and the baking time is just right. If I've got extra ingredients (I don't usually make enchiladas for lunch) I will always make the recipe and bring it with me.