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Luscious Mandarin Orange Cake

Prep 10 min
Total 1 hr 55 min
Servings 20

It’s cool, it’s creamy, it’s moist and it’s easy to have on hand because it stores in the fridge. There’s no denying the popularity of this orange-flavored cake with the creamy pineapple frosting. MORE+ LESS-

By Betty Crocker Kitchens

May 18, 2016

Ingredients

box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup vegetable oil

1/2

cup chopped walnuts, if desired

can (11 oz) mandarin orange segments, drained (reserve 1/3 cup liquid)

eggs

can (20 oz) crushed pineapple, undrained

box (4-serving size) vanilla instant pudding and pie filling mix

1/2

to 1 teaspoon grated orange peel, if desired

cup Cool Whip™ frozen whipped topping, thawed

Steps

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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.

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.