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
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.
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
Makes 12 servings.
Recipe is the property of Nestl ®and Meals.com, used with permission.
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