Mandarin Orange Cake
A delightful and moist Mandarin Orange Cake paired with creamy pineapple frosting, perfect for any occasion.
Ingredients
For the Cake
- 1 box yellow cake mix (15.25 ounces)
- ⅓ cup all-purpose flour
- 4 large eggs
- ½ cup vegetable oil
- 1 can mandarin oranges (in juice) Include the juice
For the Frosting
- 1 can crushed pineapple (in juice) Undrained, include juice
- 1 box instant vanilla pudding mix (3.4 ounces)
- 10 ounces whipped topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, all-purpose flour, eggs, vegetable oil, and the entire can of mandarin oranges (including the juice).
- Mix the batter until just combined. Be cautious not to overmix.
- Pour the orange cake batter evenly into the prepared baking pan.
Baking
- Bake in the preheated oven for 30 minutes or until a wooden skewer inserted in the center comes out clean.
- Let the mandarin orange cake cool completely in the pan before frosting to prevent the frosting from melting.
Making the Frosting
- In a medium mixing bowl, combine the undrained crushed pineapple (including the juice) and the instant vanilla pudding mix.
- Stir the frosting ingredients together until well mixed and smooth.
- Gently fold in the whipped topping until the frosting is light and fluffy.
Finishing Touches
- Once the cake is completely cool, spread the pineapple frosting evenly over the top.
- Refrigerate the cake for at least 30 minutes to allow the frosting to set.
Notes
For best results, serve the cake chilled. Store in the refrigerator covered with plastic wrap or in an airtight container for up to 3-4 days. For longer storage, freeze slices for up to three months.