Tuesday, February 18, 2014

Mandarin Orange Cake

This is a great cake!,,,So moist and light, I have been making this cake for many years, and everyone loves it!,,,,I changed the frosting recipe from the original which calls for crushed pineapple,,,,My Mom is allergic.... so I switched it out for oranges instead,,,,so you can use whatever you prefer.
If you want to impress someone with your baking skills (without having many) then this is the cake for you to try!!....Enjoy!

1 Butter Recipe Yellow cake mix
4 eggs
 1/2 Cup Oil
1- 11 0z. can Mandarin Oranges (undrained) reserve about 4 for decorating
1 12 oz. container Cool Whip (thawed)
1 3.4 oz. Box Instant Vanilla Pudding
1- 11 oz. can Mandarin Oranges (undrained) or crushed pineapple
reserve 4 oranges from this can for decorating
Prepare cake batter with all ingredients listed above,,,,mix until smooth
divide batter between 2 greased round cake pans and bake at 350 for about 30 minutes
or until toothpick comes out clean
Meanwhile you can make Frosting with all ingredients listed....beat until well
You can refrigerate until needed
Once cake is cool you can frost (adding frosting between 2 layers), decorate with the 8 oranges and Enjoy!!


  1. The cake looks good and I like the mandarin oranges but is that really 1 1/2 cups of oil plus the liquid from the can of mandarin oranges?

    1. Oh geez no!!,,,Thank you I will change it ,,,,should be 1/2 Cup!!