Mandarin Orange Cake Recipe
This easy, moist cake is made with mandarin oranges and topped with a light pineapple frosting. It’s refreshing, simple, and perfect for any occasion. Serve it chilled for the best flavor!
Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 can 11 oz mandarin oranges, undrained
- 1 teaspoon vanilla extract
- For the Frosting:
- 1 container 8 oz whipped topping (Cool Whip)
- 1 box 3.4 oz instant vanilla pudding mix
- 1 can 20 oz crushed pineapple, undrained
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Mix the cake mix, eggs, vegetable oil, and mandarin oranges (with juice) in a large bowl until smooth.
- Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake completely before frosting.
- Prepare the frosting by mixing whipped topping, instant vanilla pudding mix, and crushed pineapple with juice. Stir until well combined.
- Spread the frosting evenly over the cooled cake.
- Refrigerate for at least 1 hour before serving.
- Enjoy! Serve chilled for the best taste.
Notes
- Mandarin Oranges: Use canned mandarin oranges with juice for the best texture and flavor. Do not drain them before mixing into the batter.
- Mixing Tip: For a lighter, fluffier cake, beat the batter for 2-3 minutes until well combined and slightly airy.
- Frosting Consistency: Let the crushed pineapple sit for a few minutes after mixing to allow the flavors to blend well.
- Chilling Time: Refrigerate the cake for at least an hour before serving to enhance the flavors and texture.
- Storage: Keep the cake covered in the refrigerator for up to 3 days. Freezing is not recommended due to the whipped topping frosting.
- Variations: Add shredded coconut or chopped pecans to the frosting for extra texture and flavor.
- Serving Suggestion: This cake pairs well with a cup of tea or a scoop of vanilla ice cream.