Homemade Mandarin Orange Cake Recipe

4.5 2 3
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Homemade Mandarin Orange Cake Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + chilling

Ingredients

  • 1 can (11 ounces) mandarin oranges, undrained
  • 1 package (18-1/4 ounces) yellow cake mix
  • 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 mixing 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.
Originally published as Mandarin Orange Cake in Test Kitchen Favorites 2004 2005, p262

Nutritional Facts

1 piece: 317 calories, 15g fat (5g saturated fat), 57mg cholesterol, 320mg sodium, 41g carbohydrate (27g sugars, 1g fiber), 4g protein.

  • 1 can (11 ounces) mandarin oranges, undrained
  • 1 package (18-1/4 ounces) yellow cake mix
  • 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
  1. Drain oranges, reserving juice. Set oranges aside. In a large mixing 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.
  2. 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.
Originally published as Mandarin Orange Cake in Test Kitchen Favorites 2004 2005, p262

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Reviews forHomemade Mandarin Orange Cake

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MY REVIEW
serenitybrooke User ID: 3461925 137898
Reviewed Mar. 10, 2010

"I love this recipe. I have been making it for a few years. Sometimes I substitute with a box of orange cake mix and I do not drain the mandarin oranges completely to give it a little more orange flavor."

MY REVIEW
[email protected] User ID: 562499 69056
Reviewed Jun. 8, 2009

"You mean fluffy pineapple frosting?"

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