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Mandarin Orange Cake
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert | Cake
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4517719
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Cake
- 1 box (15 oz / 430 g) yellow cake mix
- 1 can (11 oz / 312 g) mandarin oranges
- 3 eggs
Icing
- 1 box (5.1 oz / 144 g) instant vanilla pudding mix
- 1 can (20 oz / 567 g) crushed pineapple
- 1 container (12 oz / 340 g) CoolWhip or other whipped topping
Directions
- Preheat oven to 350°F (180°C). Grease the sides and bottom of cake pans with shortening, and dust with flour.
- Pour yellow cake mix into mixing bowl. Add eggs and the mandarin oranges plus their juice. Blend until moistened, then beat for approximately 2 minutes at medium speed.
- Pour batter evenly into prepared baking pans. Bake approximately 30 minutes in the preheated oven or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cakes cool completely.
- Scoop CoolWhip into a clean mixing bowl. Add the instant vanilla pudding mix. Drain all the pineapple juice from the can of crushed pineapples, and fold the pineapple into CoolWhip. Chill icing for about 30 minutes.
- After the cakes cool, frost each layer with your icing.
