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Luscious Mandarin Orange Cake
4.4 (181 reviews)
It’s cool, it’s creamy, it’s moist and it’s easy to have on hand because it stores in the fridge. There’s no denying the popularity of this orange-flavored cake with the creamy pineapple frosting.
Total Time140
Servings12
340
Caloriesper servingNutrition Information
340
Calories
3
Fat
47 g
Carbs
4 g
Protein
1 g
Fiber
28 g
Sugar
Ingredients
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/2 cup vegetable oil
- 1 can (11 oz) mandarin orange segments, drained (reserve 1/3 cup liquid)
- 4 eggs
- 1/2 cup chopped walnuts, if desired
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 1/2 to 1 teaspoon grated orange peel, if desired
- 1 container (8 oz) Cool Whip frozen whipped topping, thawed
Instructions
- 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
- 2In large bowl, beat cake mix, oil, orange segments, reserved 1/3 cup orange liquid and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in walnuts. Pour cake mixture into pan.
- 3Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour 30 minutes.
- 4In large bowl, mix pineapple, dry pudding mix and orange peel. Stir in whipped topping. Spread on cake. Store loosely covered in refrigerator.