Mandarin Orange Cake
User Reviews
5
Mandarin Orange Cake
Description
This Mandarin Orange Cake starts with a yellow cake mix enhanced by flour, eggs, vegetable oil, and canned mandarin oranges including the juice. The oranges enrich the batter with sweetness and moisture, resulting in a tender crumb. Baking in a standard 9x13 pan yields a uniform cake that cools before frosting.
The frosting combines crushed pineapple in juice, instant vanilla pudding mix, and Cool Whip to form a sweet, fluffy topping with tropical flavor and creamy texture. Spreading this over the cooled cake adds a balance of fruity brightness to the rich cake base. The cake is best served chilled and kept refrigerated to maintain freshness and texture.
Ingredients
Cake
- 1 box (15.25 ounces) yellow cake mix
- 1/3 cup all-purpose flour
- 4 egg
- 1/2 cup vegetable oil
- 1 can (11 ounces) mandarin orange
Pineapple Frosting
- 1 can (20 ounces) pineapple crushed
- 1 box (3.4 ounces) vanilla pudding mix instant
- 10 ounces Cool Whip
Instructions
Cake
- Preheat the oven to 350°F. Grease and flour a 9x13-inch pan.
- Mix together the cake mix, flour, eggs, oil, and mandarin oranges (with the juice).
- Pour the batter into the prepared pan.
- Bake for 30 minutes or until done.
- Let the cake cool completely.
Pineapple Frosting
- Mix together the pineapple (with the juice), pudding powder, and Cool Whip.
- Spread the frosting over the cooled cake.
- Keep the cake refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 150mg | 6% |
| Potassium | 84mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 14g | 28% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 63mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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