Luscious Mandarin Orange Cake

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

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

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.

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
70
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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