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Homemade Mandarin Orange Cake

 Homemade Mandarin Orange Cake
I've taken this cake to potlucks and it's always a hit. Everyone enjoys the light and moist cake with its fluffy orange frosting.—Kris Lehman
12-16 ServingsPrep: 10 min. Bake: 30 min. + chilling

Ingredients

  • 1 can (11 ounces) mandarin oranges, undrained
  • 1 package yellow cake mix (regular size)
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 teaspoon orange extract
  • TOPPING:
  • 2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

  • Drain oranges, reserving juice. Set oranges aside. In a large bowl,
  • beat the cake mix, oil, eggs, orange extract and reserved juice on
  • low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to
  • a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool completely on a wire rack.
  • For topping, in a bowl, whisk milk and pudding mix for 2 minutes. Let
  • stand for 2 minutes or until soft-set. Fold in pineapple and
  • reserved oranges, then fold in whipped topping. Frost the cake.
  • Refrigerate for at least 1 hour before serving.
  • Yield: 12-16 servings.

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Homemade Mandarin Orange Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 317 calories, 15 g fat (5 g saturated fat), 57 mg cholesterol, 320 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.