Luscious Mandarin Orange Cake

  • Prep Time 10 min
  • Total Time 1 hr 55 min
  • Servings 20

Ingredients

Ingredients

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1/2
cup vegetable oil
1/2
cup chopped walnuts, if desired
1
can (11 oz) mandarin orange segments, drained (reserve 1/3 cup liquid)
4
eggs
1
can (20 oz) crushed pineapple, undrained
1
box (4-serving size) vanilla instant pudding and pie filling mix
1/2
to 1 teaspoon grated orange peel, if desired
1
cup Cool Whip™ frozen whipped topping, thawed

Directions

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan.
  • 2 In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • 3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 4 To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

Notes










Tips

Expert Tips

This recipe is just part of the grand-prize winning entry of the Trinity Lutheran Church Women of Birchwood, Wisconsin, in Betty Crocker’s 1999 national Bake Sales Competition for nonprofit organizations that hold bake sales as a means of raising money.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.