Mandarin Orange Cake
Delight in the citrus-infused goodness of this mandarin orange cake, made with a moist and flavorful yellow cake mix and topped with a fluffy frosting infused with vanilla pudding mix and crushed pineapple.
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Wire racks
Ingredients
- For the cake:
- 1 box yellow cake mix
- 4 eggs
- 1/2 cup vegetable oil
- 1 can 11 oz mandarin oranges, with juice
- For the frosting:
- 1 package 3.4 oz instant vanilla pudding mix
- 1 can 20 oz crushed pineapple, with juice
- 1 tub 8 oz whipped topping, thawed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the cake mix, eggs, vegetable oil, and mandarin oranges with their juice. Beat until well mixed.
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- For the frosting, mix together the instant vanilla pudding mix and crushed pineapple with juice. Gently fold in the whipped topping.
- Frost the cooled cake layers and assemble the cake.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Enjoy this citrus-infused Mandarin Orange Cake with its fluffy frosting!
Notes
Make sure to drain the mandarin oranges and crushed pineapple well to prevent the cake from becoming too moist. Refrigerating the cake before serving allows the flavors to meld together and enhances the texture of the frosting.