Description
This mandarin orange cake is supremely moist and flavorful. It’s topped with a luscious frosting featuring a tropical twist of crushed pineapples and creamy vanilla pudding.
Ingredients
Cake:
- 1 box yellow cake mix
- 1 large can (15oz) mandarin oranges, undrained
- 4 large eggs
- 1 cup (240ml) vegetable oil
Frosting:
- 1 & 1/2 cups (360ml) whipping cream
- 1 box (3.4oz) instant vanilla pudding
- 1 small can (8oz) crushed pineapples, undrained
Instructions
- Preheat oven to 350F and grease a 9×13″ ceramic or glass pan.
- In a large bowl, combine the dry cake mix, vegetable oil, eggs, and canned mandarin oranges together using an electric mixer (or vigorously mix by hand using a whisk) until no dry cake mix remains.
- Pour the batter into the prepared pan and bake at 350F for 40 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
- For the frosting: In a medium bowl, combine the whipping cream and vanilla pudding mix using an electric mixer (or whisk) until it reaches a thick consistency like buttercream frosting.
- Mix in the can of crushed pineapples. Spread the frosting over the completely cooled cake.
Notes
Leftovers can be covered and stored in the fridge for up to 3 days.
Nutrition
- Serving Size:
- Calories: 238
- Sugar: 16.2 g
- Sodium: 214.5 mg
- Fat: 15.6 g
- Carbohydrates: 23.5 g
- Protein: 2.3 g
- Cholesterol: 44 mg