"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mandarin Orange Cake Recipe

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This recipe for Mandarin Orange Cake, by , is from Breast Cancer 3-Day, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brooke Herrera

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 pkg yellow cake mix (without pudding mix)
1 11oz can mandarin oranges, undrained
4 eggs
1/2 cup vegetable oil

Frosting:
1 15 oz crushed pineapple (drained)
1 9 oz thawed cool whip
1 small pkg vanilla instant pudding

Directions:
Directions:
Cake:
Combine cake mix, mandarin oranges, eggs, and oil. Beat 2 minutes at high speed. Reduce to low speed, beat 1 minute. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees 20 to 25 minutes. Cool in pans for 10 to 15 minutes.
Remove from pans and let completely cool.

Frosting:
Place crushed, drained pineapple in a bowl, add vanilla pudding and mix well. Then add cool whip. Let stand 5 to 10 minutes or until mixture is of spreading consistency. Spread between cake layers, top and sides. Chill 2 hours before serving. Cake should always be refrigerator.

Use oblong, Bundt, or cupcake pans. Follow the cooking time on the box.

This is a very light, fluffy cake.

Number Of Servings:
Number Of Servings:
8

 

 

 

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