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Luscious Mandarin Orange Cake

(2 reviews)
Luscious Mandarin Orange Cake
  • Prep Time 10 min
  • Total Time 1 hr 55 min
  • Servings 20
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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.

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

Directions

  • 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.
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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.

Nutrition Information 
No nutrition information available for this recipe
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