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Orange Mandarin Cake Recipe

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This recipe for Orange Mandarin Cake is from The Morales/Reinhardt/Lynch and Extended 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:  
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup vegetable oil
1/2 cup chopped walnuts, if desired
1 can (11 oz) mandarin orange segments, drained (reserve 1/3 cup liquid)
4 eggs
1 can (20 oz) crushed pineapple, undrained
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 to 1 teaspoon grated orange peel, if desired
1 cup frozen (thawed) whipped topping

Directions:
Directions:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan.

In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

Personal Notes:
Personal Notes:
I use the entire tub of cool whip not just 1 cup.

 

 

 

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