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Mandarin-Orange Cake recipe

A moist and delicious, ‘cake-mix-easy’mandarin orange cake with fluffy pineapple pudding frosting.

Recipe: Mandarin-Orange Cake

1 (18.25-ounce) package yellow cake mix
1 (11-ounce) can Mandarin orange sections
4 large eggs
1/2 cup vegetable oil
1 (15 1/4-ounce) can pineapple chunks, crushed
9 ounces non-dairy whipped topping
1 (3 3/4-ounce) package instant vanilla pudding mix

  • Preheat oven to 350°F (175°C).
  • Combine yellow cake mix, mandarin orangesections (undrained),eggs, and vegetable oil; beat for 2 minuteson high speed of an electric mixer. Reduce the speed to low andbeat 1 minute.
  • Pour the batter into 3 greased and floured9-inch round cake pans. Bake for 20 to 25 minutes, or until thecenter is set. Cool for 10 minutes before turning out onto wireracks to cool completely.
  • Combine drained pineapple chunks, non-dairywhipped topping, and instant vanilla pudding mix. Beat for 2minutes at medium speed with an electric mixer; let stand for5 minutes.
  • Spread between the cake layers and onthe top and sides. Chill for 2 hours before serving.

    Makes 12 servings.

    Recipe is the property of Nestl ®and, used with permission.

    Mandarin Orange Cake Recipe

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  • Comments

    1 Comment


    Bell’s Best, some of the first cookbooks I owned as a young bride in the , and from where I first made this recipe, lists this cake by at least three names – Mandarin Orange Cake, Pea Pickin’ Cake and Pig Pickin’ Cake.

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