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Mandarin Orange Cake Recipe

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This recipe for Mandarin Orange Cake, by , is from The Whitehorn 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!

Contributor:  
Contributor:  
Cathy Whitehorn

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:

1 yellow cake mix - can also use a butter cake mix
1/2 cup Crisco oil
4 eggs
1 small can mandarin oranges with juice - yes, juice and all!


FROSTING:

1 pkg. 3 oz. instant vanilla pudding
1 can (15 1/4 oz.) crushed pineapple with juice
1 small tub Cool Whip

Directions:
Directions:
Cake:

Mix together and beat on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Grease and flour bottoms of 3 round cake pans. Bake at 350 degrees for 15 to 20 minutes - just until cakes begin to brown. Do not overbake. Cool.


Frosting:

Mix together pudding and pineapple. Fold in Cool Whip and frost cooled cake.

Chill. Refrigerate leftovers.

Notes: The cake can be made with 2 round cake pans or an oblong cake pan.

Personal Notes:
Personal Notes:
This is my favorite cake of all time. I got the recipe from Helen LeBlanc, a lady I worked with in Leesville, Louisiana when John was in the Army stationed at Ft. Polk.

 

 

 

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