Mandarin Orange Cake
This 'mandarin orange cake' is a soft, fruity treat with a perfect balance of sweetness and tang. Easy to make with minimal ingredients, it’s the ideal dessert for any occasion.
Equipment
- 9x13-inch baking pan
- Hand mixer
Ingredients
Cake Ingredients
- 1 box Yellow cake mix
- 1 can Canned mandarin oranges (with juice)
- 2 large Eggs
- 1/2 cup Vegetable oil
Frosting Ingredients
- 1 container Cool Whip
- 1 can Crushed pineapple (with juice)
- 1 box Instant vanilla pudding mix Use instant, not cook-and-serve.
Instructions
- Preheat your oven to 350°F. Grease a 9x13-inch baking pan with cooking spray and set it aside.
- In a large mixing bowl, combine the yellow cake mix, canned mandarin oranges (with juice), eggs, and vegetable oil. Use a hand mixer or spoon to blend everything together until smooth. Pour the batter into the prepared pan.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Be careful not to overbake.
- Allow the cake to cool completely before frosting.
- In a separate bowl, mix the Cool Whip, crushed pineapple (with juice), and instant vanilla pudding mix. Spread the frosting mixture evenly over the cooled cake.
- Slice, serve, and enjoy!
Notes
This cake keeps well for up to 3 days in an airtight container and can also be frozen for up to 2 months. Frost only after thawing if freezing.