Description
A delightful and refreshing cake made with mandarin oranges and topped with a light whipped frosting.
Ingredients
Scale
- 15 ounces can mandarin oranges (1/2 cup juice reserved, drain the rest)
- 1 box yellow cake mix
- 1 stick (1/2 cup) unsalted butter (softened to room temperature)
- 1/2 cup mandarin orange juice
- 4 large eggs
- 1 teaspoon vanilla extract
- 20 ounces can crushed pineapple (3/4 cup juice reserved, drain the rest really well)
- 3/4 cup juice from the crushed pineapple
- 3 ounces box vanilla instant pudding mix
- 1/2 cup powdered sugar
- 4 ounces Cool Whip (whipped topping) (half a regular sized tub)
- extra mandarin orange slices (for garnish)
Instructions
- Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Drain the can of mandarin oranges, setting aside 1/2 cup of the juice (discard the rest of the juice).
- For the cake: combine the yellow cake mix, softened unsalted butter, mandarin orange juice, large eggs, and vanilla extract in a mixing bowl. Beat for 3-4 minutes on medium-high.
- Add the drained mandarin oranges and gently stir until combined, leaving some of the oranges chunky.
- Spread the batter into the prepared baking dish and bake on the middle rack for about 25-30 minutes, or until a toothpick inserted comes out clean. Remove from oven and cool completely.
- Drain the can of crushed pineapples very well, setting aside 3/4 cup of the juice (discard the rest of the juice).
- Once the cake is cool, in a bowl, stir together the 3/4 cup juice from the crushed pineapple with the vanilla instant pudding mix.
- Stir in the powdered sugar, then fold in the Cool Whip.
- Finally, stir in the drained crushed pineapple. If the frosting seems a bit too liquidy, add in a little more of the Cool Whip until you get a stiffer consistency.
- Spread the frosting on the cooled cake. To help the frosting finish setting up, place the cake into the refrigerator for at least 2-3 hours before slicing.
- When cooled, slice the cake into 12 pieces (while in the pan) and then top each slice with extra mandarin orange slices. Keep cake refrigerated.
Notes
- This cake can be stored in the refrigerator for several days.
- For a firmer frosting, add more Cool Whip as needed.
- Garnish with additional mandarin orange slices for an attractive presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg