Mandarin Orange Cake ππ°
Description
This Mandarin Orange Cake is one of the moistest cakes you’ll ever taste! The frosting is a delightful surprise, especially for those who usually shy away from traditional frostings. Whether you choose to frost the entire cake or just individual pieces, you’ll find that both the cake and the frosting keep wonderfully in the fridge for about a week. It’s perfect for large gatherings and takes under four hours, including chilling time, to prepare and serve.
Preparation and Cooking Times
| Preparation Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 2 hours | 2 hours 20 minutes |
Ingredients
Cake:
- 1 package of yellow cake mix
- 1 can (11 ounces) of mandarin oranges, undrained
- 4 large eggs
- 1/2 cup of vegetable oil
Frosting:
- 1 can (20 ounces) of crushed pineapple, undrained
- 1 package (3.4 ounces) of instant vanilla pudding mix
- 1 container (8 ounces) of whipped topping (such as Cool Whip), thawed
Nutritional Information (per serving)
- Calories: 310.1
- Fat: 15.3g
- Saturated Fat: 4g
- Cholesterol: 64.9mg
- Sodium: 348.6mg
- Carbohydrates: 40.5g
- Fiber: 0.9g
- Sugars: 27.6g
- Protein: 3.8g
Instructions
For the Cake:
- Preheat the Oven: Set your oven to 350Β°F (175Β°C).
- Combine Ingredients: In a large mixing bowl, combine the yellow cake mix, undrained mandarin oranges, eggs, and vegetable oil.
- Beat the Batter: Using an electric mixer, beat the mixture on high speed for 2 minutes. Then, switch to low speed and beat for an additional minute to ensure everything is well blended.
- Prepare the Pan: Pour the batter into an ungreased 13 x 9-inch baking pan, spreading it evenly.
- Bake the Cake: Place the pan in the preheated oven and bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
For the Frosting:
- Combine Pineapple and Pudding Mix: In a medium mixing bowl, combine the undrained crushed pineapple and the instant vanilla pudding mix. Beat the mixture for 2 minutes until well combined.
- Let Stand: Allow the mixture to stand for 5 minutes so it can thicken slightly.
- Fold in Whipped Topping: Gently fold in the thawed whipped topping until the frosting is smooth and evenly mixed.
- Frost the Cake: Spread the frosting evenly over the cooled cake.
- Chill: Refrigerate the frosted cake for at least 2 hours before serving to let the flavors meld and the frosting set.
Serving Suggestions
This cake is delicious as is, but you can add a little extra flair with some additional mandarin orange slices or a sprinkle of shredded coconut on top for a tropical touch. ππ₯₯
Storage
Store any leftovers in an airtight container in the refrigerator. The cake and frosting will stay fresh for up to a week, making it a convenient dessert to prepare in advance for gatherings.
Keywords
- For Large Groups
- < 4 Hours
Yield
- Servings: 16 generous pieces of moist, citrusy delight.
