Mandarin Orange Cake

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.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 301

Author Lily Ernst

Ingredients

Cake:

1 box yellow cake mix
15 oz (large can) mandarin oranges undrained
1 cup (240ml) vegetable oil
4 large eggs

Frosting:

1 & 1/2 cups (360ml) whipping cream
3.4 oz (1 box) instant vanilla pudding
8 oz (1 small can) crushed pineapples undrained

Instructions

Preheat oven to 350F and grease a 9x13" ceramic or glass pan.
In a large bowl, combine the dry cake mix, canned mandarin oranges, vegetable oil and eggs together using an electric mixer (or vigorously mix by hand using a whisk) until no dry cake mix remains.
1 box yellow cake mix, 15 oz (large can) mandarin oranges, 1 cup (240ml) vegetable oil, 4 large eggs
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.
1 & 1/2 cups (360ml) whipping cream, 3.4 oz (1 box) instant vanilla pudding
Mix in the can of crushed pineapples. Spread the frosting over the completely cooled cake.
8 oz (1 small can) crushed pineapples

Notes

Leftovers can be covered and stored in the fridge for up to 3 days.

Nutrition