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Mandarin Orange Cake

Vibrant, moist, and bursting with fruity goodness, this Mandarin Orange Cake is a nostalgic dessert that's easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 box yellow cake mix 15.25 ounces, dry
  • 1 can mandarin oranges 15 ounces, undrained
  • 4 units eggs
  • 1 cup vegetable oil
Frosting
  • 12 oz Cool Whip or stabilized whipped cream
  • 1 can crushed pineapple 20 ounces, undrained
  • 1 box instant vanilla pudding mix 3.4 ounces

Equipment

  • 9x13-inch Baking Pan
  • Large bowl
  • Hand Mixer or Whisk
  • Spatula

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray.
  2. Step 2: In a large bowl, combine the yellow cake mix, undrained mandarin oranges (juice and all), eggs, and vegetable oil. Mix thoroughly with a hand mixer or whisk until smooth and well combined.
  3. Step 3: Pour the batter into the prepared pan and spread evenly with a spatula.
  4. Step 4: Bake for about 40 minutes. Start checking at 35 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  5. Step 5: Remove the cake from the oven and let it cool completely on a rack before frosting.
  6. Step 6: In a separate bowl, mix the Cool Whip, undrained crushed pineapple, and instant vanilla pudding mix until smooth and fluffy.
  7. Step 7: Spread the frosting evenly over the cooled cake.
  8. Step 8: Slice and serve the cake chilled or at room temperature.

Notes

Make it your own by swapping cake mix types, using fresh mandarins, or adding shredded coconut or nuts. Store leftovers in the fridge up to 3 days. Freeze unfrosted cake for up to 2 months.