Mandarin Orange Cake Recipe
Cool whip, pineapple, and Mandarin oranges are just a few of the delectable and light components that make up this rich and airy cake. It's especially light and refreshing in the summer!
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Servings: 4
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.