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Mandarin Orange Cake I

Mandarin Orange Cake I

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    2 h
Ellen

Ellen

Quick and delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.
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Reviews

Renee Ridgeway
486

Renee Ridgeway

5/10/2007

Okay, here's what you need to do to perfect this recipe.... Add 1 teaspoon orange extract to the cake mix and cut the oil down to 3/4 cup. Other than those couple of things, follow the rest exactly and trust me, you will not be disappointed! I made two of these for a luncheon of 40 ladies and it was a huge hit. Several women asked me for the recipe and I was almost embarassed to let them know how easy it was! The topping is heavenly and could be used for lots of different things... maybe a big dollup on a slice of angel food cake or pound cake??? Yummy! Thanks for this wonderful recipe; I will be making it again and again!

naples34102
290

naples34102

12/30/2007

This showpiece cake has been a favorite for more than 25 years! It makes for a particularly perfect cake for spring or summer get togethers. The way I make it varies only a bit, but may be enough of a difference to be helpful. I use a 15-1/2 oz. can of pineapple, or the equivalent if that size can is not availabe, and I combine it with the pudding mix before folding in the whipped topping. I bake this in 3 9-inch layer cake pans (layers will be thin) for 20-25 minutes, and spread the frosting between the layers and on top and sides of the cake. This makes for a very impressive presentation. Absolutely delicious, refreshing, and beautiful cake, great for birthdays!

LENDERLADYJ
238

LENDERLADYJ

10/11/2003

I made this cake with Betty Crocker Super Moist butter yellow cake and I got awesome response. My sister who never asks for a recipe asked for this one. The only difference was instead of beating all the topping ingredients together I mixed the pudding and the pineapple together and completely folded in the Cool Whip so it didn't break down. Put in fridge for 3 hours before serving. Keep refrigerated and it is good for 3 days easy. Awesome cake. Plan on using often. One thing that gets me is some folks completely change the ingredients or pan size and complain that it's not awesome like those of us who follow the recipe.

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