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Mandarin Orange Cake Recipe
Mandarin Orange Cake Recipe photo by Taste of Home

Mandarin Orange Cake Recipe

Read Reviews (10)
4.73 10
Publisher Photo
If you want to make cake but are squeezed for time, count on this recipe for a fast solution.—Charlene Wahlenmaier, Grants Pass, Oregon
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 2 eggs
  • 1/3 cup unsweetened applesauce
  • 1 can (11 ounces) mandarin oranges, undrained
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 package (3.4 ounces) instant vanilla pudding mix

Nutritional Facts

1 serving (1 piece) equals 308 calories, 8 g fat (5 g saturated fat), 35 mg cholesterol, 399 mg sodium, 54 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the cake mix, eggs, applesauce and oranges. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 325° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  3. In another bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides of cake. Chill. Yield: 12 servings.
Originally published as Mandarin Orange Cake in Country Woman May/June 1996, p35

Nutritional Facts

1 serving (1 piece) equals 308 calories, 8 g fat (5 g saturated fat), 35 mg cholesterol, 399 mg sodium, 54 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Mandarin Orange Cake(10)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 26, 2013

This is a wonderful light tasting cake. I made it for a card group and they all had seconds. Will make this again.

MY REVIEW
Reviewed Apr. 3, 2013

This cake is so delicious, it is very moist and sooo easy to make!

MY REVIEW
Reviewed Feb. 19, 2013

For my version, I created the pudding and whipped cream frosting from scratch and substituted mandarin oranges peeled by hand, not from a can. Otherwise, I followed the recipe. My family loved this delicious cake, even with the changes.

MY REVIEW
Reviewed Feb. 9, 2013

This is so good and easy to make

MY REVIEW
Reviewed Feb. 8, 2012

I have to say...I found this recipe in a TOH book years ago and made it. It was an instant hit...so much so, that my husband requested it as our wedding cake! I actually supplied the recipe to our baker and she made just a couple adjustments - like adding orange liqueur and a different frosting. Its been fabulous both ways!

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