Matt has been begging me to find a recipe for Mandarin Orange Cake. His former employer used to make it all the time and it was amazing! I’ve tried a few recipes that were good but just not right. So I kept trying and then I found this recipe which I adapted and changed around. While it’s not exactly the same, this is the best one I’ve made so far! The pineapple and the mandarin oranges together give it a fabulous flavor!
What you need:
This was my grandmother’s favorite cake!
Mandarin Orange Pineapple Cake
1 box Duncan Hines Butter Cake mix
1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs
Icing
1 12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple
Ingredients
1 box yellow cake mix
1/2 cup vegetable oil
1 can (11oz) mandarin oranges, drained (reserve 1/3 cup liquid)
4 eggs
1 can (20oz) crushed pineapple, undrained
1 box (4 serv size) vanilla instant pudding
1 container (8oz) Cool Whip, thawed
Instructions
In large bowl, combine cake mix, oil, eggs, mandarin oranges, and reserved 1/3 cup orange liquid together.
Beat with electric mixture on low speed for 30 seconds, then on medium speed for 2 minutes.
Pour mixture into a greased 13×9 baking dish.
Bake 35-40 minutes at 350. Cool completely, about 1 hour.
In medium bowl, combine crushed pineapple and dry pudding mix.
Stir together until well blended.
Add whipped topping to mixture.
Gently stir until mixture is completely combined.
Spread mixture on top of cake.
Refrigerate until completely chilled.