Mandarin Orange Cake recipe (A Slice of Citrus Paradise)

by Anne Carter

New Recipe

Course: Dessert Cuisine: American Prep Time: 15 minutes Cook Time: 25 minutes  Total Time: 40 minutes  Author: Anne Carter

Mandarin Orange Cake Recipe

– Mixing Bowls – Whisk – Spatula – Hand Mixer – Cake Pans – Citrus Juicer


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


1. Set your oven to 350 degrees. This is the starting point for baking your delicious cake. 2. 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.


3.  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. 4. 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.


5. Run a knife around the edges, invert the cakes onto a wire rack, peel off the wax paper, and let them cool completely. 6. 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.


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