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Luscious Mandarin Orange Cake
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Prep Time:
15 minutes
Total Time:
2 hours 20 minutes
Refreshing orange cake with delicious pineapple frosting - a creamy, moist treat that's a fridge staple!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup vegetable oil
  • 1 can (11 oz) mandarin orange segments, drained (reserve 1/3 cup liquid)
  • 4 eggs
  • 1/2 cup chopped walnuts, if desired
  • 1 can (20 oz) crushed pineapple in juice, undrained
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1/2 to 1 teaspoon grated orange peel, if desired
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pan), then generously spray the bottom of a 13x9-inch pan with cooking spray.
  • In a large bowl, combine cake mix, oil, fresh orange segments, 1/3 cup of reserved orange juice, and eggs. Use an electric mixer on medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Fold in walnuts, then pour the batter into the pan.
  • Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely for about 1 hour and 30 minutes.
  • Combine the pineapple, dry pudding mix, and orange peel in a large bowl. Gently fold in the whipped topping until well mixed. Spread the mixture evenly on top of the cake and store it in the refrigerator, lightly covered.

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