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Mandarin Orange Cake Recipe

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This recipe for Mandarin Orange Cake, by , is from Home Sweet Home Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Thomas
Added: Saturday, February 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 box Duncan Hines Yellow Cake Mix
1 (11 oz.) can mandarin orange slices (drain & reserve juice)

4 eggs
3/4 c. of vegetable oil

ICING:
1 large box instant vanilla pudding
1 Cool Whip (16 oz.)
1 (20 oz.) can crushed pineapple in heavy syrup

Directions:
Directions:
Mix: cake mix, eggs, oil and juice drained from orange slices. Set aside a few orange slices for a garnish. Crumble remaining orange slices in small chunks. Add orange pieces to cake mix and mix well.

Pour batter into two greased 8-inch cake pans. (I use Pam.) Bake at 350 for 18 to 20 minutes or until cake springs back when touched. Cool in pans for ten minutes. Remove cake from pan.

EASY TIP FOR REMOVING CAKE FROM PANS: place hot pans on a wet towel. The steam will make cake easier to remove without breaking. Take a knife and run along the side of the pan to release cake from edges. Place a plate over the pan and turn upside down, let sit for a minute and gently lift pan from cake.

When cooled, ice the cake with Cool Whip Icing.

ICING: Combine pudding, Cool Whip and the can of pineapple in heavy syrup. Mix well. Spread icing between layers, on sides and top of cake. Garnish top of cake with reserved mandarin orange slices. Refrigerate for at least six hours before serving.

 

 

 

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