Archive for August 28th, 2009

Mandarin Orange Cake

This is a great summertime dessert!  The fresh citrus taste of the mandarin oranges in the cake work great with the cool creamy pineapple topping.  It also makes a great pot-luck dessert.  There are usually no leftovers!

1 box yellow cake mix

1/2 cup vegetable oil

11 oz mandarin oranges, undrained

4 eggs

20 oz crushed pineapple, undrained

4 serving size vanilla instant pudding mix

1 cup Cool Whip


Preheat oven to 350 degrees.  Grease the bottom only of a 13×9” baking dish.  In a large bowl, beat cake mix, oil, oranges (with juice), and eggs with an electric mixer on low speed for 30 seconds.  Beat on medium speed for 2 minutes.  Pour into pan.

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Bake for 30-35 minutes or until toothpick inserted in center comes out clean.  Cool completely, about 1 hour.


To make the pineapple frosting, stir together pineapple (with juice) and dry pudding mix.  Gently fold in the whipped topping, then spread on the cake.  Store in the refrigerator.

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