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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mandarin Cream Cake Recipe

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This recipe for Mandarin Cream Cake is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 box yellow cake mix (Duncan Hines Butter Cake, recommended)
1/2 cup oil
4 eggs
1 (11 ounce) can mandarin oranges and juices

Icing:
1 (3 oz) package instant vanilla pudding
1 (1 pound, 4 ounce) can crushed pineapple
1 (9 oz) carton of cool-whip
Directions:
Directions:
Mix cake ingredients until smooth but no longer. Pour into 3 greased and floured 8-inch cake pans.
Bake at 325º until done (about 20 minutes).

Icing:
Mix all icing ingredients together and spread on cake.

Layer the 3 cakes with the icing. Refrigerate.

 

 

 

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