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Cakes

Mandarin Orange Cake

Karen Engum Recipe shared by:
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Easy, light cake. Great on a hot day. Not too sweet after a heavy meal or picnic. It will quickly become a family favorite.

  • Hands-On Time: 40 Minutes
  • Total Time: 1 Hour
  • Servings: 8 to 10
  • Rating:

Ingredients

  • Cake:
  • 1 box Duncan Hines Yellow Butter Cake Mix
  • 1/2 cup oil
  • 4 Eggs
  • 1 11 oz. can mandarin oranges
  • Frosting:
  • 1 4 oz. box instant vanilla pudding
  • 1 22 oz. can cold crushed Pineapple
  • 1 contain cool whip

Baking Instructions

  1. Mix Cake, oil and eggs. Add can of oranges including juice. Can mix by hand to have orange pieces in finish cake or mix with electric mixer and not have pieces of oranges in finish cake.
  2. Divide batter into 3 - greased and floured pans. Can use a 9 x 13 pan also.
  3. Bake at 350 for 22 to 25 minutes.
  4. Frosting: Mix instant vanilla pudding and cold crushed pineapple (including juice) to thicken juice and pineapple.
  5. Fold in cool whip and frost cooled cake. Chill in refrigerator before serving.
  6. Covered it will keep in refrigerator for a week.

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Tips

Pineapple Paradise

Pineapple Paradise

When baking any pineapple cake substitute water with the pineapple juice. This makes it moist and flavorful.


cupcake filling

cupcake filling

An easy way to have cupcakes with a filling inside, is to put your batter in the liner and then squeeze any fruit filling in the center. The cake bakes around the fruit and its a nice suprise for your guests! my favorite is white cupcakes with raspberry filling. This way you dont have to bake then cut out the middle and add the filling. It is all done in one step! Happy Baking!





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