Hey there, it’s Anne! I’ve been out of the kitchen for a bit, but I’m back with a bang, whipping up something special for the cozy fall and winter vibes.
Today, I’m sharing a cherished recipe that’s been passed down from my Grandma � The Mandarin Orange Cake. It’s a family favorite and you can also try the Pistachio Cake or Flourless Chocolate Cake.
Once this delightful treat is frosted, I like to throw some extra orange slices on top for a little extra flair. Pop it in the fridge for about an hour, and trust me, the chilled version hits the spot. Moist, sweet, and downright delicious � this Mandarin Orange Cake is a winner in my book. Give it a try, and let me know what you think!
Overview: How To Make Orange Cake Recipe?
Get ready for a delightful treat with this easy and refreshing Mandarin Orange Pineapple Cake! Bursting with the light and delicious flavors of mandarin oranges, pineapple, and Cool Whip, this cake is the perfect summer indulgence. Whether you’re hosting a gathering or simply craving a sweet, airy dessert, this recipe has got you covered.
To start, gather the ingredients for the cake, including a box of yellow cake mix, mandarin oranges, vegetable oil, and eggs. The magic happens when you combine these simple elements in a large mixing bowl, creating a batter that’s both light and moist. Pour the batter into two greased and floured 9″ round cake pans and bake at 350 degrees for around 20 minutes. Once the cakes are done, let them cool on a wire rack after peeling off the wax paper.
Now, let’s talk frosting � the pi�ce de r�sistance! In another mixing bowl, whip up a heavenly combination of cool whip, drained pineapple, and instant vanilla pudding. This frosting is not only easy to make but also adds a creamy, luscious layer to the cake. Once the cakes are cooled, generously frost them and, if you’re feeling fancy, decorate the top with mandarin oranges.
Pop the cake into the refrigerator until you’re ready to serve, allowing the flavors to meld together and creating a cool, satisfying dessert. With its simple preparation and fantastic taste, this Mandarin Orange Pineapple Cake is a surefire crowd-pleaser for any occasion. So, why wait? Treat yourself to a slice of summer goodness today!
Try More Other Recipes!
Mandarin Orange Cake Recipe
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Hand Mixer
- Cake Pans
- Citrus Juicer
Ingredients
FOR THE CAKE:
- 1 box yellow cake mix, with or without pudding
- 1 small 10.5 ounce can mandarin oranges, not drained
- 1/4 cup vegetable oil
- 4 large eggs
FOR THE FROSTING:
- 1 can crushed pineapple in syrup, 20 ounces, drained really well*
- 1 small box instant vanilla pudding
- 1 carton cool whip, 8 ounce
Instructions
- Set your oven to 350 degrees. This is the starting point for baking your delicious cake.
- Cut two 9-inch rounds of wax paper. Grease and flour both the paper and the insides of two 9-inch round cake pans. This step ensures your cake doesn't stick and comes out perfectly.
- In a big mixing bowl, combine the cake mix, mandarin oranges with syrup, vegetable oil, and eggs. If you're using a stand mixer, attach the paddle and mix everything on medium speed until it's well combined.
- Divide the batter equally between the two prepared cake pans. Bake for about 20 minutes until a toothpick inserted into the center comes out clean.
- Run a knife around the edges, invert the cakes onto a wire rack, peel off the wax paper, and let them cool completely.
- In another large bowl, use an electric mixer to blend the cool whip, drained pineapple, and vanilla pudding on medium speed until it's all mixed together. Keep mixing for about 2 minutes to let the pudding slightly thicken.
Time for The Tips!
- Optimal Cake Mix Selection: For the best results, choose a high-quality yellow cake mix, with or without pudding. Brands like Duncan Hines work well, offering a rich and flavorful base for your Mandarin Orange Pineapple Cake. The quality of the cake mix significantly influences the overall taste and texture, so don’t shy away from investing in a reputable brand.
- Juicy Mandarin Oranges: When incorporating the mandarin oranges into the batter, resist the temptation to drain them. The syrup adds a delightful burst of citrusy sweetness to the cake, enhancing both the flavor and moisture. This small detail makes a big difference in ensuring your cake is truly light and luscious.
- Precision in Pineapple Draining: When preparing the frosting, take the time to drain the crushed pineapple thoroughly. Excess liquid can make the frosting runny, impacting its consistency and stability. A well-drained pineapple ensures a creamy and velvety frosting that complements the cake perfectly.
- Creative Decoration with Mandarin Oranges: While optional, decorating the top of your cake with mandarin oranges adds a visually appealing touch. Arrange the orange slices creatively to make your dessert not only a treat for the taste buds but also a feast for the eyes. This step allows you to showcase your culinary creativity and elevate the overall presentation.
- Chill Before Serving: For the ultimate refreshing experience, refrigerate the cake before serving. This step not only enhances the flavors by allowing them to meld but also results in a cooler, more enjoyable dessert�perfect for a summer treat or any occasion where a chilled cake is a welcome delight.
Storing and Managing Leftovers!
- Refrigeration: Once the cake has been served, any leftovers should be promptly refrigerated. The cool whip and fruit components make the cake moisture-sensitive, and refrigeration helps maintain its freshness.
- Covering: To prevent the cake from drying out or absorbing odors from the refrigerator, cover it tightly with plastic wrap or aluminum foil. Make sure the covering is airtight to preserve the cake’s texture and flavor.
- Storage Duration: The Mandarin Orange Cake can be stored in the refrigerator for up to 3-4 days. Beyond this time, the quality may begin to degrade, and it’s recommended to consume it sooner for the best taste.
- Freezing: If you have a significant amount of leftovers or want to prepare the cake in advance, consider freezing individual slices. Wrap each slice tightly in plastic wrap and then in aluminum foil before placing them in a freezer-safe container. Properly stored, the cake can be frozen for up to 2-3 months.
Post Grid #2
Frequently Asked Questions (FAQs)
Q: Do I break up the oranges before adding them?
A: Nope! As they are in the can, you can add them. As you combine all the ingredients, they will somewhat crumble, which is ideal.
Q: Can I use whipped cream for the frosting?
A: No. You cannot use whipped cream as a frosting on its own since it is not stable. However, you may make stable whipped cream instead of using Cool Whip by following my method.
Q: Can this cake be made in a bundt pan?
A: Bundt cakes cannot be created directly from another cake recipe without modifications.