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Close-up of a moist mandarin orange cake slice with creamy frosting and orange pieces.
Chef Ava

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

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.

Equipment

  • 9x13-inch baking pan
  • Hand mixer

Method
 

  1. Preheat your oven to 350°F. Grease a 9x13-inch baking pan with cooking spray and set it aside.
  2. 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.
  3. 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.
  4. Allow the cake to cool completely before frosting.
  5. 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.
  6. 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.