Drain your mandarin oranges only slightly so they still break apart into the batter. Don’t overmix the batter—just enough to combine. Let the cake cool completely before frosting to prevent the topping from melting. Chill before serving for best texture.
Ingredients
1 box yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 (11 oz) can mandarin oranges, slightly drained
1 (8 oz) tub whipped topping (like Cool Whip)
1 (20 oz) can crushed pineapple, undrained
1 (3.4 oz) box instant vanilla pudding mix
Directions
Preheat oven to 350°F and grease a 9×13-inch baking dish.
In a large mixing bowl, combine cake mix, eggs, oil, and mandarin oranges. Beat with a mixer on medium speed for about 2 minutes, until smooth and oranges are broken up into small bits.
Pour batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
In a separate bowl, mix together whipped topping, crushed pineapple with juice, and pudding mix until well combined and fluffy.
Spread frosting over the cooled cake and refrigerate for at least 1 hour before serving.
For variations, you can add shredded coconut to the frosting, or use orange or pineapple-flavored pudding instead of vanilla. Chopped nuts like pecans or walnuts sprinkled on top add a nice crunch. This cake also works well as cupcakes—just reduce baking time to 18–22 minutes.