Hey there, it’s Anne! I’ve been out of the kitchen for a bit, but I’m back with a bang, whipping up something special for the cozy fall and winter vibes.
Today, I’m sharing a cherished recipe that’s been passed down from my Grandma – The Mandarin Orange Cake. It’s a family favorite and you can also try the Pistachio Cake or Flourless Chocolate Cake.
Once this delightful treat is frosted, I like to throw some extra orange slices on top for a little extra flair. Pop it in the fridge for about an hour, and trust me, the chilled version hits the spot. Moist, sweet, and downright delicious – this Mandarin Orange Cake is a winner in my book. Give it a try, and let me know what you think!
Try More Other Recipes!
Mandarin Orange Cake Recipe
Cool whip, pineapple, and Mandarin oranges are just a few of the delectable and light components that make up this rich and airy cake. It's especially light and refreshing in the summer!
Print
Pin
Rate
Servings: 4
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Hand Mixer
- Cake Pans
- Citrus Juicer
Ingredients
FOR THE CAKE:
- 1 box yellow cake mix, with or without pudding
- 1 small 10.5 ounce can mandarin oranges, not drained
- 1/4 cup vegetable oil
- 4 large eggs
FOR THE FROSTING:
- 1 can crushed pineapple in syrup, 20 ounces, drained really well*
- 1 small box instant vanilla pudding
- 1 carton cool whip, 8 ounce
Instructions
- Set your oven to 350 degrees. This is the starting point for baking your delicious cake.
- Cut two 9-inch rounds of wax paper. Grease and flour both the paper and the insides of two 9-inch round cake pans. This step ensures your cake doesn't stick and comes out perfectly.
- In a big mixing bowl, combine the cake mix, mandarin oranges with syrup, vegetable oil, and eggs. If you're using a stand mixer, attach the paddle and mix everything on medium speed until it's well combined.
- Divide the batter equally between the two prepared cake pans. Bake for about 20 minutes until a toothpick inserted into the center comes out clean.
- Run a knife around the edges, invert the cakes onto a wire rack, peel off the wax paper, and let them cool completely.
- In another large bowl, use an electric mixer to blend the cool whip, drained pineapple, and vanilla pudding on medium speed until it's all mixed together. Keep mixing for about 2 minutes to let the pudding slightly thicken.
Time for The Tips!
- Optimal Cake Mix Selection: For the best results, choose a high-quality yellow cake mix, with or without pudding. Brands like Duncan Hines work well, offering a rich and flavorful base for your Mandarin Orange Pineapple Cake. The quality of the cake mix significantly influences the overall taste and texture, so don’t shy away from investing in a reputable brand.
- Juicy Mandarin Oranges: When incorporating the mandarin oranges into the batter, resist the temptation to drain them. The syrup adds a delightful burst of citrusy sweetness to the cake, enhancing both the flavor and moisture. This small detail makes a big difference in ensuring your cake is truly light and luscious.
- Precision in Pineapple Draining: When preparing the frosting, take the time to drain the crushed pineapple thoroughly. Excess liquid can make the frosting runny, impacting its consistency and stability. A well-drained pineapple ensures a creamy and velvety frosting that complements the cake perfectly.
- Creative Decoration with Mandarin Oranges: While optional, decorating the top of your cake with mandarin oranges adds a visually appealing touch. Arrange the orange slices creatively to make your dessert not only a treat for the taste buds but also a feast for the eyes. This step allows you to showcase your culinary creativity and elevate the overall presentation.
- Chill Before Serving: For the ultimate refreshing experience, refrigerate the cake before serving. This step not only enhances the flavors by allowing them to meld but also results in a cooler, more enjoyable dessert—perfect for a summer treat or any occasion where a chilled cake is a welcome delight.